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TAe University Library
Leeds
The Blanche Leigh Collection
of Cookery Books
The Gift of Mrs. Leigh
J939
COOKEftfc
t
i
V
Digitized by the Internet Archive
in 2015
https://archive.org/details/b21529401
* 4.a>. junccJLXXXV, * 4Ta Si.
(JlmsMu 6r<uti>n* , /
S1BI ET AMICIS
rpw:
THE
FORME OF CURY,
A ROLL
’ O F
ANCIENT ENGLISH COOKERY,
Compiled, about A. D. 1390, by the
Mafter-Cooks of King Richard II,
Prefented afterwards to Queen Elizabeth,
by Edward Lord Stafford,
And now in thePoffeffion of Gustavus Brander, Efq.
Illuftrated with NOTES,
And a copious INDEX, or G L O S S A R Y.
A MANUSCRIPT of the EDITOR, of the
fame Age and Subjed:, with other congruous
Matters, are fubjoiued.
“ ingeniofa gula eft.” Martial.
LONDON,
PRINTED BY *^N ICHOL S,
PRINTER TO THE SOCIETY OF ANTIQUARIES.
M DCC LXXX.
/
\
s
C iii ]
T O
GUSTAVUS GRANDER, Efq.
F. R. S. F. S. A. and Cur. Brit. Muf.
SIR,
IR E T U R N your very curious Roll of
Cookery, and I truft with fome In-
tereft, not full I confefs nor legal, but
the utmoft which your Debtor, from the
fcantinefs of his ability, can at prefent
afford. Indeed, confidering your refpec-
table fituation in life, and that diffufive
fphere of knowledge and fcience in which
you are aching, it muff be exceedingly
difficult for any one, how well furn hired
foever, completely to anfwer your juft, or
a 2
even
[ iv ]
even moft moderate demands. I intreat
the favour of you, however, to accept for
once this fhort payment in lieu of better,
or at leaft as a public teftimony of that
profound regard -wherewith I am,
S I R,
Your affectionate friend,
and moft obliged fervant,
St. George’s day,
1780. 5. P E G G E.
P R E-
t i ]
TO THE
CURIOUS ANTIQUARIAN READER.
WITH O UT beginning ab ovo on a fubjeft fo
light (a matter of importance, however, to
many a modern Catius or Amafinius), by invedigating
the origin of the Art of Cookery, and the nature of it
as pra&ifed by the Antediluvians a ; without dilating
on the feveral particulars concerning it afterwards
* If, according to Petavius and Le Clerc, the world was created
in autumn, when the fruits of the earth were both plentiful and in
the higheft perfection, the firft man had little occafion for much cu-
linary knowledge: roafting or boiling the cruder productions, with
modes of preferving thole which were l etter ripened, feem to be
all that was necelTary for him in the way of Cary. And even after
he was difplaced from Paradil'e, I conceive, as many others do, he
was not permitted the ufe of animal food [Gen. i. 29 ] ; but that
this was indulged to us, by an enlargement of our charter, after
the Flood, Gen. ix. 3. But, without wading any further in the
argument here, the reader is referred to Gen. ii. 8. feq. iii. 17.
feq. 23.
b
amonglt
[ n 1
amongft the Patriarchs, as found in the Bible b, I
flhall turn myfelf immediately, and without further
preamble, to a few curfory obfervations refpecling
the Greeks, P».omans, Britons, and thofe other na-
tions, Saxons, Danes, and Normans, with whom the
people of this nation are more clofely connected.
The Greeks probably derived fomething of their
fkill from the Eaft, (from the Lydians principally,
whofe cooks are much celebrated, c) and fomething
from Egypt. A few hints concerning Cookery may
be collefted from Homer, Ariflophanes, Ariftotle,
&c. but afterwards they poflefled many authors on
the fubjedt, as may be feen in Athenmus d. And as
Dicetetics were efteemed a branch of the ftudy of me-
dicine, as alfo they were afterwards', fo many of
thofe authors were Phyficians; and the Cook was
undoubtedly a character of high reputation at
Athens f.
b GeneCs xviii. xxvii. Though their bell rep a ft s, from the po-
litenefs of the times, were called by the fimple names of Bread, or
a Morfel of Iread, yet they were not unacquainted with modes ot
drefling flefh, boiling, roa fling, baking; nor with fauce, or fea-
foning, as fait and oil, and perhaps fome aromatic herbs. Cal-
mer v. Meats and Eating, and qu. of honey and cream, ibid.
c Athenseus, lib. xii. cap. 3.
d Athenasus, lib. xii. cap. 3. et Cafaubon. See alfo Lifter ad
Apicium, praf. p. ix. Jungerm. ad Jul. Pollucem, lib. vi. c. 10.
e bee below. ‘ Tamen uterquc [Torinus et Humelbergius] hate
feripta [i. e. Apicii] ad rjiedicinam vendicarunt.’ Lifter, prsef. p. iv.
viii. ix.
f Athenasus, p. £19. 66 o.
i As
r iu ]
As to the Romans ; they would of courfe borrow
much of their culinary arts from the Greeks, though
the Cook with them, we are told, was one of the
lowed of their flaves s. In the latter times, however,
they had many authors on the fubjeft as well as the
Greeks, and the pra&itioners were men of feme
fcience h, but, unhappily for us, their compofitions
are all loft except that which goes under the name of
Apicius ; concerning which work and its author, the
prevailing opinion now feems to be, that it was
written about the time of Heliogabalus ', by one Callus ,
(whether Aurelianus is not fo certain) and that Apicius
is only the title of it k. However, the compilation,
though not in any great repute, has been feveral
times publiftied by learned men.
The Aborigines of Britain, to come nearer home,
could have no great expertnefs in Cookery, as they
had no oil, and we hear nothing of their butter.
They ufed only fheep and oxen, eating neither hares,
though fo greatly efteemed at Rome, nor hens, nor
geefe, from a notion of fuperftition. Nor did they eat
fiPn. There was little corn in the interior part of the
/
£ Priv. Life of the Romans, p. 171. Lifter’s Prcef. p. iii. but
fee Ter. An. i. 1. Cafaub. ad Jul. Capitolin. cap. 5.
h Cafaub. ad Capitolin. 1. c.
1 Lifter’s Prxf. p. ii. vi. xii.
k Fabric. P*ibl. Lat. tom. II. p. 794. Hence Dr. Bentley ad
Hor. ii. ferm. 8, 29. files it Pfcudapidus . Vide Lifterum, p. iv.
b 2 illand,
[ Sv 3
iflandj but they lived on milk and flefh'; though
it is exprefsly aflerted by Strabo that they had no
cheefe m. The later Britons, however, well knew
how to make the bell ufe of the cow, fince, as ap-
pears from the laws of Hoel Dda , A. D. 943, this
animal was a creature fo effential, fo common and
ufeful in Wales, as to be the ftandard in rating fines,
&c. n.
Hengifl, leader of the Saxons, made grand enter-
tainments for king Vortigern °, but no particulars
have come down to us ; and certainly little exquifite
can be expected from a people then fo extremely bar-
barous as not to be able either to read or write.
‘ Barbari homines a feptentrione, (they are the words
‘ of Dr. Lifter) cafeo et ferina fubcruda viftitantes,
9 omnia condimenta adjectiva refpuerunt’ p.
Some have fancied, that as the Danes imported the
cuftom of hard and deep drinking, fo they likewife
introduced the practice of gormandizing, and that
this word itfelf is derived from Gormund , the name
of that Danifh king whom JElfred the Great per-
1 Caefar dc B. (?. v, § 10.
»n Strabo, lib. iv. p. 200. Pegge’s EfTay on Coips of Cunofc;.
P- 95-
n Archteologia, iv. p. 61. Godwin, de Prasful. p.596. feq.
0 Malmlb. p. 9. Galtr. Mon. vi. 12.
P Lifter, ad Apic. p, xi. where fee more tq the fame purpofe.
fuaded
C
[ V ]
fuaded to be chriftened, and called iEthelftane %
Now Vis certain that Hardicnut (lands on record as
an egregious glutton r, but he is not particularly fa-
mous for being a curious Viander ; ’tis true again, that
the Danes in general indulged exceffively in feafts
and entertainments5, but we have no reafon to ima-
gine any elegance of Cookery to have flourifhed
amongft them. And though Guthrum, the Danifti
prince, is in fome authors named Gormundus 1 ; yet
this is not the right etymology of our Englifh word
Gormandize , fince it is rather the French Gourmand ,
or the Britifh Gormodn. So that we have little to fay
as to the Danes.
I (hall take the later Engl ifh and the Normans to-
gether, on account of the intermixture of the two
nations after the Conquefl, fince, as lord Lyttelton
obferves, the Englifh accommodated themselves to the
Norman manners, except in point of temperance in
eating and drinking, and communicated to them their
pwn habits of drunkennefs and irpmoderate feafting *.
Erafmus alfo remarks, that the Englifh in his time
** Spelm. Life of jElfred, p. 66, Drake, Eboracum. Append,
p. civ.
1 Speed’s Hi (tory.
5 Monf. Mallet, cap. 12.
{ Wilkins, Goncil. I. p. 204. Drake, Ebor. p. 316. Append,
p. civ. cv.
u Menage, Orig. v. Gourmand.
* Lord Lyttelton, Hilt, of II. II. vol. iii. p. 49.
were
[ Vi ]
were attached to plentiful and fplendid tables ; and the
fame is obferved by Harrifon As to the Normans,
both William I. and Rufus made grand entertain-
mentsz ; the former was remarkable for an immenfe
paunch, and withal was fo exaff, fo nice and curious
in his repaRs% that when his prime favourite Wil-
liam Fitz-Olberne, who as Reward of the houfehold
had the charge of the Cury, ferved him with the
fiefh of a crane fcarcely half-roaRed, he was fo
highly exafperated, that he lifted up his RR, and
would have Rrucken him, had not Eudo, appointed
Dapifer immediately after, warded off the blow b.
Dapifer, by which is ufually underRood Jlerward of
the kings houfehold c, was a high officer amongR the
-Normans ; and Larderarius was another, clergymen
y Harrifon, Defcript. of Britain, p. 1 65, 166.
z Stow, p. 1 o’. 128.
a Lord Lyttelton oblerves, that the Normans were delicate in
'
tlieir food, but without excefs. Life of Hen. II. vol. III. p. 47.
b Dugd, Bar. I. p. 109. Henry II. ferved to his fon. Lord
Lyttelton, IV. p. 298.
c Godwin de Prarful. p. 695, renders Carver by Dapifer , but this
I cannot approve. See Thornton, p. 23. 28. Dugd. Bar. I. p. 441.
620. 109. Lib. Nig. p. 342. Kenner, Par. Ant. p. 119. And,
to name no more, Spelm. in voce. The Carver was an
officer inferior to the Dapifer , or Steward, and even under his con-
trol. Vide Lei. ColieH. VI. p. 2. And yet I find Sir Walter Manny
when young was carver to Philippa queen of king Edward III.
Barnes Hi ft, of E. III. p. 111. The Steward had the name
of Dapifer, I apprehend, from ferving up the full diih. V. lupra.
then
C vii ]
then often occupying this pofl, and fometimes made
hilltops from itd. He was under the Dapifer, as was
likewife the Coats Dominica Coquina, concerning
whom, his affiftants and allowances, the Liber Niger
may be confulted e. It appears further from Fleta ,
that the chief cooks were often providers, as well as
dreffers, of vi&uals f. But Magifter Coquina , who
was an efquire by office, feems to have had the care
of pourveyance, A. D. 1340 s, and to have nearly
correfponded with our clerk of the kitchen, having
authority over the cooks h. However, the Magnus
Coquus, Coquorum Prapofitus, Coquus Regius, and
Grans Queux, were officers of confiderable dignity in
the palaces of princes; and the officers under them,
according to Du Frefne, were in the French court
A. D. 1385, much about the time that our Roll was
made, c Queus, Aideurs, Afteurs, Paiges, Souffleurs,
* Enfans, Sauffiers de Commun, Sauffiers devers le
‘.Roy, Sommiers, Poulliers, Iiuiffiers’ *.
In regard to religious houfes, the Cooks of the
greater foundations were officers of confequence,
d Sim. Dunelm. col. 22 7. Hoveden, p. 469. Malmf. de Pont,
p. 286.
e Lib. Nig. Seaccarii, p. 347,
{ Fleta, II. cap. 75.
g Du Frefne, v. Magi Her,
h Du Frefne, ibid.
1 Du Frefne, v. Coquus. The curious may compare this Lid:
with Lib. Nig. p 347,
though
[ vni ]
though under the Cellarer k, and if he were not a
monk, he neverthelefs was to enjoy the portion of a
monk l. But it appears from Somner, that at Chrifl
Church, Canterbury, the Lardyrer was the firft or
chief cook m ; and this officer, as we have feen, was
often an ecclefiaftic. However, the great Iioufes had
Cooks of different ranks"; and manors and churches0
were often given ad cibum and ad vibtum monachorum p.
A fifhing at Lambeth was allotted to that purpofe ‘h
But whether the Cooks were Monks or not, the Ma-
gijlri Coquina , Kitcheners, of the monafteries, we
raav depend upon it, were always monks ; and I
think they were moftly ecclefiaftics elfewhere : thus
when Cardinal Otto, the Pope’s legate, was at Ox-
ford, A. 1238, and that memorable fray happened
between his retinue and the ftudents, the Magi/ter
Coquorum was the Legate’s brother, and was there
k In Somner, Ant. Cant. Append, p. 36. they are under the Ma-
gijier Coquina;, whole office it was to purvey ; and there again the
chief cooks are proveditors ; different ufages might prevail at differ-
ent times and places. But what is remarkable, the Coquinarius, or
Kitchener, which fee ms to anfvver to Magijler Coquina, is placed
before the Cellarer in Tanner’s Notitia, p. xxx. but this may be
accidental.
I D11 Frefne, v. Coquus.
m Somner, Append, p. 36
n Somner, Ant. Cant. Append, p. 36.
0 Somner, p. 41.
P Somner, p. 36, 37. 39, ftepius.
II Somner, 1. c.
killed.
[ ix ]
killed r. The reafon given in the author, why a
perfon fo nearly allied to the Great Man was affigned
to the office, is this, ‘ Ne procuraretur aliquid vene-
‘ norurn, quod nimis [i. e. valde] timebat legatus;’ and
it is certain that poifoning was but too much in vogue
in thefe times, both amongft the Italians and the
good people of this ifland s ; fo that this was a port:
of fignal truft and confidence. And indeed .after-
wards, a perfon was employed to tajle, or take the
a[faie, as it was called1, both of the mefles and the
water in the ewer u, at great tables ; but it may be
doubted whether a particular perfon was appointed
to this fervice, or it was a branch of the Server’s
and cup-bearer’s duty, for I oblerve, the Server is
fometimes called Preeguftator x, and the cup-bearer
tartes the water elfewhere A The religious houfes,
and their prefidents, the abbots and priors, had their
days of Gala, as likewife their halls for flrangers,
whom, when perfons of rank, they often entertained
with fplendour and magnificence. And as for the
fecular clergy, archbifliops and bifhops, their fearts,
r M. Paris, p4. 69.
* Dugd. Bar. I. p. 45. Stow, p. 184. M. Paris, p. 377. 517..
M. Weftm. p. 364.
* Lei. Collegian. VI. p. 7. feq.
* Ibid. p. 9. 13.
* Compare Leland, p. 3. with Godwin de Prtcful. p. 69 and
fo Junius in Etymol. v. Sewer.
y Leland, p. 8, 9. There are now tivo yeomen of the mouth in the
king’s houfehold.
C
of
C X ]
of which we have fome upon record z, were fo fu-
perb, that they might vie either with the regal en-
tertainments, or the pontifical fuppers of ancient
Rome (which became even proverbial a), and cer-
tainly could not be dreffed and fet out without a large
number of Cooks b. In (hort, the fatirifts of the
times before, and about the time of, the Reforma-
tion, are continually inveighing again It the high-
living of the bifhops and clergy ; indeed luxury was
then carried to fuch an extravagant pitch amongft
them, that archbifhop Cranmer, A. 1541, found it
neceffary to bring the fecular clergy under fome rca-
fonable regulation in regard to the furnifhing of their
tables, not excepting even his own c.
After this hiftorical deduction of the Ars coquina -
ria, which I have endeavoured to make as fhort as
poffible, it is time to fay fomething of the Roll which
z That of George Neville, archbifhop of York, 6 Edw. IV. and
that of William Warham, archbifhop of Canterbury, A. D. 1504.
Thcfe were both of them inthronization-feafts. Leland, Collectan.
VI. p. 2 and 16 of Appendix. They were wont minucre fangui-
ncm after thefe fuperb entertainments, p. 32.
a Hor-,11. Od. xiv. 28. where fee Monf. Dacier.
b Sixty- two were employed by archbifhop Neville. And the hire
of cooks at archbifhop Wathnin’s fcaft came to 23 1. 6 s. S d.
c Strype, Life of Cranmer, p. 45 r, or Lei. Coll, ut fupra, p. 38.
Sumptuary laws in regard to eating were not unknown in ancient
Rome. Erafm. Colloq. p. Si. ed. Schrev. nor here formerly, fee
Lei. Coll. YJ. p. 36. for 5 Ed. II.
is
[ xi ]
*5 here given to the public, and the methods which
the Editor has purfued in bringing it to light.
This vellum Roll contains 196 formula , or recipes,
and belonged once to the earl of Oxford d. The late
James Weft cfquire bought it at the Earl’s fale,
when a part of his MSS were difpofed of; and on
the death of the gentleman lad mentioned it came
into the hands of my highly-edeemed friend, the
prefent liberal and mod communicative pofleflor.
It is prefumed to be one of the mod ancient remains
of the kind now in being, riling as high as the reign
of king Richard II. e. However, it is far the larged
and mod copious colle&ion of any we have ; I fpeak
as to thofe times. To edablilh its authenticity, and
even to damp an additional value upon it, it is the
identical Roll which was prefented to queen Eliza-
beth, in the 28th year of her reign, by lord Staf-
ford’s heir, as appears from the following addrefs, or
infcription, at the end of it, in his own hand-writ-
ing : ‘ Antiquum hoc monumentum oblatum et mif-
‘ fum ed majedati vedrae vicefimo feptimo die mends
‘ Julij, anno regni vedri fteliciffimi vicedmo viij ab
d I prefume it may be the fame Roll which Mr. Hearne men-
tions in his Lib. Nig. Scaccarii, I. p. 346. See alfo three different
letters of his to the earl of Oxford, in the Brit. Muf. in the fecond
of which he ftiles the Roll a piece of antiquity, and a very great rarity
indeed, Harl. MSS. N° 7523.
« See the Proem,
C 2
c humi-
[ ™ ]
4 humilimo veftro fubdito, veffrseq majeftati fideliffimo
4 E. Stafford,
* Hasres domus fubverfae Buckinghamienf.’ £
The general obfervations I have to make upon it
are thefe : many articles, it feems, were in vogue in
the fourteenth century, which are now in a manner
obfolete, as cranes, curlews, herons, fealss, por-
poifes, <kc. and, on the contrary, we feed on fun-
dry fowls which are not named either in the Roll, or
the Editor’s MS. b as quails, rails, teal, woodcocks,
fnip.es, &c. which can fcarcely be numbered among
the /mail birds mentioned 19. 62. 154.'. So as to
fifh, many fpecies appear at our tables which are not
found in the Roll, trouts, flounders, herrings, he. %
It were eafy and obvious to dilate here on the varia-
1
tions of tafte at different periods of time, and the
reader would probably not diflike it ; but fo many
other particulars demand our attention, that I fhall
content myfeif with obferving in general, that where-
f This lord was grandfon of Edward duke of Bucks, beheaded
A. 1521, whole fon Henry was reltored in blood ; and this Edward,
the grandfon, born about 1571, might be 1401- 15 years old when
he pi efented the Roll to the Queen.
g Mr. Topham’s MS. has fbcaj'amo'ng the fi(h j and fee arehbi-
fliop Nevil’s Feaft, 6 E. IV. to be mentioned below,
>■ Of which fee an account below.
5 See Northumb. Book, p. 107, and Notes.
k As to carps, they were unknown in England t. R. II. Fuller,
Worth, in Suilex, p. 98, 113. Stow, Iiift. 103S.
[ xiii ]
ss a very able Italian critic, Latinus Latinius, paffcd
a finifter and unfavourable cenfnre on certain feem-
ingly drange medlies, difgufting and prepoderous
niefles, which we meet with in Apicius ; Dr. Lifter
very fenfibly replies to his ftridtures on that head,
4 That thefe meffes are not immediately to be reje&ed,
« becaufe they may be difpleafing to fome. E lut arch
s tedifies, that the ancients difliked pepper and the
4 four juice of lemons, infomuch that for a longtime
4 they only ufed thefe in their wardrobes for the fake
4 of their agreeable fcent, and yet they are the mod
4 wholefome of all fruits. The natives of the Weft
f Indies were no lefs averfe to fait ; and who would
4 believe that hops fliould ever have a place in our
4 common beverage l * * 4, and that we fliould ever think
4 of qualifying the fweetnefs of malt, through good
4 houfewifry, by mixing with it a fubdance fo egre-
4 gioully bitter ? Moll of the American fruits are ex-
4 ceedingly odoriferous, and therefore are very dif-
4 gufting at fird to us Europeans : on the contrary, our
4 fruits appear infipid to them, for want of odour.
4 There are a thoufand indances of things, would
4 we recoiled them all, which though difagreeable to
* tade are commonly aflumed into our viands ; indeed,
4 cajlom alone reconciles and adopts fauces which are
4 even naufeous to the palate. Latinus Latinius there-
‘ : . . t i ' . ' •
1 The Italians Hill call the hop cattrna erla. There was a peti-
tion againft them t. H. VI. Fuller, Worth, p. 317, &c. Evelyn,
$ylva, p. 201. 469. ed. Hunter.
4 fore
[ xiv ]
f fore very rafhly and abfurdly blames Apicius , on
c account of certain preparations which to him, for-
( footh, were difrelifhing m. In fhort it is a known
maxim, that de gujiibus non eft difputanduni'?
And fo Horace to the fame purpofe :
* Tres mihi convivae prope diffentire videntur,
* Pofcentes vario multum diverfa palato.
* Quid dem ? quid non dem ? renuis tu quod jubet
( alter.
( Quod petis, id fane eft invifum acidumque
‘ duobus.
Hor. II. Epift. ii.
And our Roll fufficiently verifies the old obfervation
of Martial — ingeniofa gula eft.
Our Cooks again had great regard to the eye, as
well as the fade, in their compofitions ; flour ijhing
and Jlreiving are not only common, but even leaves of
trees gilded, or filvered, are ufed for ornamenting
mefles, fee N° 175 n. As to colours, which perhaps,
would chiefly take place in futtleties, blood boiled
•and fried (which feems to be fomething Angular)
was ufed for dying black, 13. 141. faffrpn for y el-
m Lifter, Pnef. ad Apiciuin, p. xi.
“ So we have lozengs of golde. Lcl. Collcft. IV. p. 227. and a
wilft boar’s head gylt, p. 294. A peacock with gyh neb. VI. p. 6*
Lee he Lamb art gylt, ibid.
lowa
[ XV ]
low, and fanders for red0. Alkenet k alfo ufed for
colouring p, and mulberries^'; amydon makes white,'
68 ; and turnefole r pownas there, but what this co-
lour is the Editor profeffes not to know, unlefs it be
intended for another kind of yellow, and we fhould
read jo-wnas , for jaulnas , orange-tawney. It was for
the purpofe of gratifying the fight that fotiltees were
introduced at the more folemn feafts. Rabelais has
comfits of an hundred colours.
Cury, as was remarked above, was ever reckoned
a branch of the Art Medical ; and here I add, that
the verb curare fignifies equally to drefs vidluals % as
to cure a diflemper ; that every body has heard of
Dobior Diet , kitchen phyfick , & c. while a numerous
band of medical authors have written de cibis et ali-
mentisy and have always clalfed diet among the non-
naturals ; fo they call them, but with what propriety
they beft know. Hence Junius ‘ A tana Graecis eft
‘ vidtus, ac fpeciatim certa vidlus ratio, qualis a Me-
c dicis ad tuendam valetudinem prcefcribitur V Our
° N° 68. 20. 58. See my friend Dr. Percy on the Northumber-
land-Book, p. 415. and MS Ed. 34.
p N3 47. 51. 84.
q N° 93. 132. MS Ed. 37.
r Perhaps Turmerick. See ad loc.
5 Ter. Andr. I. 1. where Donatus and Mad. Dacier explain it of
Cooking. Mr. Hcarne, in defcribing our Roll, fee above, p. xi,
by an unaccountable miftake, read Fay inftead of Cuty, the plain
reading of the MS.
£ Junii Etym. v. Diet.
Cooks
t xvi ]
Cooks exprefsly tell us, in their proem, that their
work was compiled ‘ by affent and avyfement of
‘ maifters of phifik and of philofophie that dwellid
i in his [the King’s] court’ where phifik is ufed in the
fenfe of medecine, phyjicus being applied to perfons
profefling the Art of Healing long before the 14th
century u, as fuch knowledge and /kill in all
kinds of natural fubltances, conflituting the materiel
medica , as was neceffary for them in pra&ice. At the
end of the Editor’s MS. is written this rhyme,
Explicit coquina que efl: optima medicina x.
There is much relative to eatables in the Schold
Salernitana ; and we find it ordered, that a phyfician
fhould over-fee the young prince’s wet-nurfe at every
meal, to infpeff her meat and drink
But after all the avyfement of phyficians and phi-
lofophers, our proceffes do not appear by any means'
to be well calculated for the benefit of recipients,
but rather inimical to them. Many of them are fcT
highly feafoned, are fuch flrange and heterogeneous
u Reginald us Phi-ficus. M. Paris, p. 410. 412. 573. 764. Et in"
Vit. p. 94. 103. Chaucer’s Medicus is a doctor of phifick, p. 4.-
V. Junii Etym. voce Phyfician. For later times, v. J. Rofius, p. 93.
* That of Donatus is more model! * Culina medicina: famulatrix
‘eft.’
y Lei. Colled!. IV. p. 283. ‘ Diod. Siculus refert primos iEgypti
Reges victum quotidianum onmino fumplifle ex mcdicorum prx-
feripto.’ Lifter ad Apic. p. ix.
I
compo-
t xvii J
compofitions, meer olios and gall i maw freys, that they
feem removed as far as poflible from the intention of
contributing to health ; indeed the mefies are fo re-
dundant and complex, that in regard to herbs, in
N° 6, no lefs than ten are ufed, where we Ihould now
be content with two or three: and fo the fallad,
N° 76, confids of no lefs than 14 ingredients The
phyficians appear only to have taken care that no-
thing direftly noxious was fullered to enter the forms.
However, in the Editor’s MS. M0 11, there is a
•prefer iption for making a colys , I prefume a cullis , or
invigorating broth •, for which fee Dodfley’s Old Plays,
vol. II. T24. vol. V.- 148. vol. Vf. 355. and the
feveral plays mentioned in a note to the fil'd mentioned
paffage in the Edit. 1780 z.
I obferve further, in regard to this point, that the
quantities of things are feldom fpecified a, but are too
much left to the tafte and judgement of the cook,
who, if he Ihould happen to be ralh and inconfide-
rate, or of a bad and undiflinguilhing tade, was ca-
pable of doing much harm to the gueds, to invalids
efpecially.
Though the cooks at Rome, as has been already
noted, were amongd the lowed daves, yet it was not
fo more anciently ; Sarah and Rebecca cook, and fo
z See alfo Lylle’s Euphues, p. 282. Cavendifli, Life of Wolfey,
p. 1 5 1, where we have callis, male; Cole’s and Lyttle toil’s Dicta
and Junii Etymolog. v. Collice.
1 See however, N°i9i, and Editor’s MS II, 7.
d do
[ xv in ]
do Patroclus and Automedon in the ninth Iliad. It
were to be wifhed indeed, that the Reader could be
made acquainted with the names of our matter- cooks,
but it is not in the power of the Editor to gratify him
in that ; this, however, he may be affured of, that as
the Art was of confequence in the reign of Richard,
a prince renowned and celebrated in the Rollb, for
the fplendor and elegance of his table, they mufi
have been perfons of no inconfiderable rank : the
king's firft and fecond cooks are now efquires by their
office, and there is all the reafon in the world to be-
lieve they were of equal dignity heretofore0. To fay
a word of king Richard : he is faid in the proeme to
have been ‘ aconted the bed and ryalleft vyand (]cu-
* riofo in eating] of all efle kynges.’ This, how-
ever, muft reft upon the teftimony of our cooks, fince
it does not appear otherwife by the fuffrage of hiftory,
that he was particularly remarkable for his nicenefs
and delicacy in eating, like Heliogabalus, whofe
favourite difhes are faid to have been the tongues of
peacocks and nightingales, and the brains of parrots
and pheafants d ; or like Sept. Geta, who, according
to Jul. Capitolinus c, was fo curious, fo whimfical,
as to order the diffies at his dinners to confift of things
which all began with the fame letters. Sardanapalus
Vide the proeme.
c See above.
d Univ. Hift. XV. p.352. ‘jEfopuspaterlinguasaviumhuma-
* na vocales lingua ca;navit; Alius margaiitas.’ Lifter ad Apicium,
p. vii.
c Jul. Capitolinus, c. 5.
again.
[ xix ]
again, as we have it in Athenasus f, gave a premium to
any one that invented and ferved him with fome novel
cate ; and Sergius Orata built a houfe at the entrance
of the Lucrine lake, purpofely for the pleafure and
convenience of eating the oyfters perfectly frefla.
Richard IL is certainly not reprefented in dory as
refcmbling any fuch epicures, or capricciofo’s, as
thefe g. It may, however, be fairly prefumed, that
good living was not wanting among the luxuries of
that effeminate and diffipated reign.
My next obfervation is, that the meffes both in the
Roll and the Editor’s MS, are chiefly foups, potages,
ragouts, haflies, and the like hotche-potches ; entire
joints of meat being never ferved , and animals, whe-
ther fifh or fowl, feldom brought to table whole, but
hacked and hewed, and cut in pieces or gobbets h ;
the mortar alfo was in great requefl, fome meflfes
being adlually denominated from it, as mortrews , or
morterelys , as in the Editor’s MS. Now in this date
of things, the general mode of eating mud either
have been with the fpoon or the fingers ; and this
perhaps may have been the reafon that fpoons be-
f Athenseus, lib. xii. c. 7. Something of the fame kind is re-
lated of Heliogabalus, Liiler Pratf. ad Apic. p. vii.
g To omit the paps ol a pregnant fow, lior. I. Ep. xv. 40.
where fee Monf. Dacier; Dr. Fuller relates, that the tongue of
carps were accounted by the ancient Roman palate- men moll delici-
ous meat. Worth, in Sulfex. ‘ice other inflances of extravagant
Roman luxury in Lillet’s Praef. to Apicius, p. vii.
h See, however, N0 33, 34, 35. 146.
d 2
came
[ XX ]
came an ufual preient from goffips to their god-chil-
dren at chriftenings 1 ; and that the bafon and ewer,
for walking before and after dinner, was introduced,
whence the ewerer was a great officer k, and the ewery
is retained at Court to this day1 ; we meet with da~
majke water after dinner"1, I prefume, perfumed;
and the words ewer, &c. plainly come from the Saxon
e|e, or French eau, water.
Thus, to return, in that little anecdote relative to
the Conqueror and William Fitz-Ofbern, mentioned
above, not the crane, but the jiejh of the crane is faid
to have been under-roafted. Table, or cafe-knives,
would be of little ufe at this time n, and the art of
carving fo perfectly ufelefs, as to be almoft unknown.
In about a century afterwards, however, as appears
from archbiihon Neville’s entertainment, many arti-
cles were ferved whole, and lord Wylloughby was
the carver °. So that carving began now to be prac-
1 The king, in Shakefpeare, Hen. VIII. aft iv. fe. 2. and 3. calls
the gifts of the fponfors, fpoems. Thefe were ufually gilt, and, the
figures of the apollles being in general carved on them, were called
apnjllefpoon: . See Mr. Steevens’s note in Ed. 1778, vol. Vli.p. 312.
alfo Gent. Mag. 1768, p.426.
k Lei. Collect. IV. p. 328. VI. p. 2.
1 See Dr. Percy’s curious notes on the Northutnb. Book, p. 41 7,
m Ibid. VI. p. 5. 18.
n They were not very common at table among the Greeks. Cafaub.
ad Achenarum, col. 278. but fee Lei. Coll. VI. p. 7.
0 Leland, Colle&an. VI. p. 2. Archbilhop Warham alfo had his
carver, ibid. p. i 8. See alfo, IV. p. 236. 240. He was a great
officer. Nortliumb. Book, p. 443.
tiled.
[ xxi 1
tifed, and the proper terms devifed. Wynken de
Worde printed a Book of Ixervinge , A. 1508, where-
in the laid terms are regiftered p. ‘ The ufe of forks
* at table, fays Dr. Percy, did not prevail in Eng-
* land till the reign of James I. as we learn from a
‘ remarkable paffage in Cory at ; the paffiage is in-
deed curious, but too long to be here tranfcribed,
where brevity is fo much in view ; wherefore I fhall
only add, that forks are not now ufed in fome parts
of Spain r. But then it may be faid, what becomes of
the old Englifn hofpitality in this cafe, the roafl-beef
of Old England , fo much talked of? I anfwer, thefe
bulky and magnificent difhes mud have been the pro-
duct of later reigns, perhaps of queen Elizabeth’s
time, fince it is plain that in the days of Rich. II.
our anceftors lived much after the French fafhion.
As to hofpitality, the houfeholds of our Nobles
were immenfe, officers, retainers, and fervants, being
entertained almoh without number ; but then, as ap-
pears from the Northumberland Book, and afterwards
from the houfehold eftabliffiment of the prince of
Wales, A. 1610, the individuals, or at lealt fmall
parties, had their quantum, or ordinary, ferved out,
where any good ceconomy was kept, apart to them-
felves s. Again, we find in our Roll, that great quan-
p Ames, Typ. Ant. p. 90. The terms may alfo be feen in Rand.
Holme III. p. 78.
l| Dr. Percy, 1. c.
r Tbicknefle, Travels, p. 760.
5 Dr. Birch, Life of Henry prince of Wales, p. 4^7. feq.
3
titles
\
£ xxii J
tkies of the rcfpeflive viands of the hafbes, were
often made at once, as N° i 7, ’Take hennes or conynpes.
24, Take hares . 29, Take py'gges, And 31, Take
gees , &c. So that hofpitality and plentiful houfe-
keeping could juft as well be maintained this way, as
by the other of cumbrous unwieldy mcffes, as much
as a man could carry.
As the meffes and fauces are fo complex, and the
ingredients confequentl\ fo various, it feems necdlarv
that a word Ihould be fpoken concerning the principal
of them, and fuch as are more frequently employed,
before we pafs to our method of proceeding in the
publication.
Butter is little ufed. ’Tis fir ft mentioned N° 8r,
and occurs but rarely after1; ’tis found but once in
the Editor’s MS, where it is written boter. The
ufual fubftitutes for it are oil-olive and lard ; the
latter is frequently called grees, or grece, or white -
grece, as N° 18. 193. Capons in Grease occur in
Birch’s Life of Henry prince of Wales, p. 459, 460.
and fee Lye in Jun. Etym. v. Greafie. Bifhop Pa-
trick has a remarkable paflage concerning this article:
‘ Though we read of cheefe in Homer , Euripides ,
‘ Theocritus , and others, yet they never mention
c butter: nor hath Ariftotle a word of it, though he
? hath fundry obfervations about cheefe : for butter
' N° 91, 92. 160.
‘ was
C xxiii ]
‘was not a thing then known among the Greeks \
* though we fee by this and many other places, it was
‘ an ancient food among the eadern people u.’ The
Greeks, 1 prefume, ufed oil indead of it, and butter
in lbme places of fcripture is thought to 'mean only
cream x.
Cheefe. See the lad article, and what is faid of
the old Britons above ; as likewife our Glodary.
Ale is applied, N° 1 1 3, et alibi •, and often in the Edi-
tor’s MS. as 6, y, &c. It is ufed indead of wine, N° 2 2,
and fometimes along with bread in the Editor’s MS. I
Indeed it is a current opinion that brewing with hops
was not introduced here till the reign of king
Henry VIII. 2 Dcre , however, is mentioned A.
1504%
. * > ■ ? J • i if
Wine is common, both red, and white, N° 21. 53.
37. This article they partly had of their own grow h b,
and partly by importation from France c and Greece d.
u Bifliop Patrick on Genefi? xviii. 8.
* Calmet, v. Butter. So Judges iv. 19. compared with v. 25.
7 IL N° 13, 14, 15.
2 Stow, Hift. p. 1038.
a Lei. Coll. VI. p. 30. and fee Dr. Percy on Northumb. Book,
P ■ 4J4-
b Archajologia, I. p. 319. III. p. 53.
c Barrington’s Obferv. on Statutes, p. 209. 252. Edit. 3d. Ar-
chaeolog. I. p. 330. Fitz-Stephen, p. 33. Lei. Coll. VI. p. 14.
Noitluimb. Book, p. 6. and notes.
J N° 20. 64. 99.
They
[ xxiv ]
They had alfo Rhenifh', and probably feveral othef
forts. The vynegrek e is among the fweet wines in a
MS of Mr. A file.
Rice. As this grain was but little, if at all, culti-
vated in England, it mufl haye been brought from
abroad. Whole or ground-rice enters into a large
number of our compofitions, and rejmolle , N° 96, is a
direft preparation of it.
Alkenet. Anchufa is not only ufed for colouring,
but alfo fried and yfondred, 62: yfondyt, 162. i. e.
diffolved, or ground. 5Tis thought to be a fpecies
of the bug/os.
Saffron. Saffrwm, Brit, whence it appears, that
this name ran through mofl languages. Mr. Weever
informs us, that this excellent drug was brought hither
in the time of Edward III. f and it may be true ; but
ftill no fuch quantity could be produced here in the
next reign as to fupply that very large confumption
which we fee made of it in our Roll, where it occurs
not only as an ingredient in the proceffes, but alfo is
ufed for colouring, for flouriflring, or garnifhing. It
makes a yellow, N° 68, and was imported from Egypt,
or Cilicia, or other parts of the Levant, where the
Turks call it Safran, from the Arabic Zapheran,
c N° 99.
{ Fun. Mon. p. 624,
whence
[ xxv ]
whence the Englifh, Italians, French, and Germans*
have apparently borrowed their refpedive names of
it. The Romans were well acquainted with the drug,
but did not life it much in the kitchen s. Pere Cal-
rnet lays, the Hebrews were acquainted with anife*
ginger, faffron, but no other fpices h.
Pynes. There is fome difficulty in enucleating the
meaning of this word, though it occurs fo often. It
is joined with dates, N°2o.52. with honey clarified,
63. with powder-fort, faffron, and fait, 161. with
ground dates, raifins, good powder, and fait, 186. and
lafily they are fried, 38. Now the difh here is morreet
which in the Editor’s MS. 37, is made of mulberries
(and no doubt has its name from them), and yet there
are no mulberries in our diih, but pynes, and there-
fore I fufped:, that mulberries and pynes are the fame,
and indeed this fruit has fome refemblance to a pyne-
cone. I conceive pynnonade, the difh, N° 51, to be
fo named from the pynes therein employed ; and
quaere whether pyner mentioned along with powder^
fort, faffron, and fait, N° 155, as above in N° 161,
lhould not be read pynes. But, after all, we have
cones brought hither from Italy full of nuts, or ker-
nels, which upon roafting come out of their capjul<zb
and are much eaten by the common people, andthefe
perhaps may be the thing intended.
c Dr. Lifter, Piaef. ad Apidilm, p. xii*
* Calmer. Did. y. Eating.
6
Honey
[ xxvi ]
Honey was the great and univerfal fweetner in re-
mote antiquity, and particularly in this ifland, where
it was the chief condiment of mead and metheglin .
It is faid, that at this day in PahJUne they ufe honey
in the greateft part of their ragouts*. Our cooks had
a method of clarifying it, N° 18. 41. which was
done by putting it in a pot with whites of eggs and
water, beating them well together ; then fetting it
over the fire, and boiling it; and when it was ready
to boil over to take it and cool it, N° 59. This I
prefume is called clere honey, N° 151. And, when
honey was fo much in ufc, it appears from Barnes that
refining it was a trade of itfelfK.
Sugar, or Sugur !, was now beginning here to take
place of honey ; however, they are ufed together,
N° 67. Sugar came from the Indies, by way of
Damafcus and Aleppo, to Venice, Genoa, and Pifa,
and from thefe lad places to us m. It is here not only
frequently ufed, but was of various forts, as cyprc ,
N°4i. 99. 120. named probably from the ifle of
Cyprus, whence it might either come dire&lv to us,
or where it had received fome improvement by way
of refining. There is mention of blanch -powder or
* Calmet. Did. v. Meats.
k Barnes, Hift. of E. III. p. in.
1 N° 70, Editor’s MS. 17. alibi.
m Moll, Geogr, II. p. 130. Harris, Coll, of Voyages, I. p. 874.
Ed. Campbell.
white
[ xxvii ]
•white /agar, 132. They, however, were not the
fame, for fee N° 193. Sugar was clarified fometimes
with wine °.
Spices. Species. They are mentioned in general
K° 133, and whole /pices, 167, 168. but they are
more commonly fpec.fied, and are indeed greatly
ufed, though being imported from abroad, and from
fo far as Italy or the Levant (and even there mud be
dear), fome may wonder at this : but it Ihould be
confidered, that our Roll was chiefly compiled for the
life of noble and princely tables; and the fame may
be faid of the Editor’s MS. The fpices came from
the fame part of the world, and by the fame route,
as fugar did. The fpicery was an ancient department
at court, and had its proper officers.
As to the particular forts, thefe are,
Cinainon. Canell. 14. 19 1. Canel, Editor’s MS.
10. Kanell , ibid. 32. is the Italian Canella. See
Chaucer. We have the flour or powder, N° 20. 62.
See Wiclif. It is not once mentioned in Apicius.
Macys, 14. 121. Editor’s MS. 10. Maces, 134.
Editor’s MS. 27. They are ufed whole, N° 158.
and are always exprefled plurally, though we now
ufe the lingular, mace . See Junii Etym.
" N° 20. 148.
e 2
Clove'.
[ xxviil ]
Cloves, Xv° 20. Dilhes are flouriftied with them,
22. 158, Editor’s MS. 10. 27. where we have clowys
gylofres , as in our Roll, N° 194. Powdour gylofre
occurs 65. 19 1, Chaucer has clowe in the lingular,
and fee him v. Clove-gelofer,
Galyngal, 30. and elfewhere. Galangal, the long
rooted cyperus0, is a warm cardiac and cephalic. It
is ufed in powder, 30. 47, and was the chief ingre-
dient in galeqtine, which, I think, took its name
from it.
/
Pepper. It appears from Pliny that this pungent.
Warm feafoning, fo much in elleem at Romep, came
from the Eaft Indies'1, and, as we may fuppofe, by
way of Alexandria. We obtained it no doubt, in
the 14th century, from the fame quarter, though not
exactly by the fame route, but by Venice or Genoa.
It is ufed both whole, N° 35, and in powder, N° 83.
And long-pepper occurs, if we read the place rightly,
in N° 1 9 1 .
Ginger, gyngyn. 6y. 1 36. alibi. Powder is ufed,
17. 20. alibi, and Rabelais IV. c. 59. the white
0 Glofftry to Chaucer. See theNorthumb. Book, p. 41; and 19.
alfo Quincy’s Difpenf. and Brookes’s Nat, Huh qf vegetable?.
P Lifter, Prcef. ad Apiciurr, p. xii.
9 Plinius, Nat. Ilift. XII. cap. 7.
powder,
£ xxix ~]
powder, 131. and it is the name of a mefs, 139.
qurere whether gyngyn is not mifread for gyngyr , for
fee Junii Etym. The Romans had their ginger from
Troglodytica r.
Cubebs, 64. 1 21, are a warm fpicy grain from the
eaft.
Grains of Paradice, or de parys , 1 3 7. s are the
greater cardamoms.
Noix mufcadez, 19 1. nutmegs.
The caraway is once mentioned, N° 53. and was
an exotic from Caria, whence, according to Mr. Eye,
it took its name : 4 funt femina, inquit, carri vel carrei ,
f fic di£H a Caria, ubi copiofiffime nafcitur V
Powder-douce, which occurs fo often, has been
thought by fome, who have juft peeped into our Roll,
to be the fame as fugar, and only a different name
for it ; but they are plainly miftaken, as is evident
from 47 . 51. 164. 11*5. where they are mentioned
together as different things. In Ihort, I take powder-
douce to be either powder of galyngal, for fee Edi-
tor’s MS II. 20. 24, or a compound made of fundry
' Bocharf. IIT. col 332.
» See our GlofT'. voce Greynes.
* Lye, in Junii Etymoiog.
aromatic
[ XXX j
aromatic fpices ground or beaten {mall, and kept
always ready at hand in Tome proper receptacle. It
is otherwife termed good powders , 83. 130. and in
Editor’s MS 17. 37. 38 u. or powder limply, N° 169,
170. White powder-douce occurs N° 51, which feems
ro he the fame as blanch-powder, 132. 193. called
blaynjhe powder , and bought ready prepared, in Nor-
thumb. Book, p. 19. It is fometimes ufed with
powder-fort, 38. 156. for which fee the next and
lad article.
Powder-fort, 10. 11. feems to be a mixture like-
wife of the warmer fpices, pepper, ginger, 8cc. pul-
verized : hence we have powder-fort of gynger, other
of canel , 14. It is called ft rang powder , 22. and
perhaps may fometimes be intended by good pozuders.
If you will fuppofe it to be kept ready prepared by
the vender, it may be the powder-march ant, 113.
1 1 8. found joined in two places with powder-dcuce.
This Speght fays is what gingerbread is made of ; but
Skinner difapproves this explanation, yet, fays Mr,
Urry, gives none of his own.
After thus travelling through the mod material and
mod ufed ingredients, the fpykenard de fpayn occur-
ring only once, I ihall beg leave to offer a few words on
the nature, and in favour of the prefent publication,
and the method employed in the profecution of it,
u Bat fee the next article.
J
O
D
The
r*
•si
1 C^1L
^tffj
[ xxxi ]
The common language of the formula, though
old and obfolete, as naturally may be expected from
the aee of the MS, has no other difficulty in it but
u '
what may eafily be overcome by a fmall degree of
practice and application x : however, for the further
illuftration of this matter, and the fatisfa&ion of the
curious, a fac fimile of one of the recipes is repre-
fented in the annexed plate. If here and there a
hard and uncouth term or expreffion may occur, fo
as to flop or cmbarrafs the lefs expert, pains have
been taken to explain them, either in the annotations
under the text, or in the Index and Gloffary, for we
have given it both titles, as intending it fhould anfwer
the purpofe of both y. Now in forming this alpha-
bet, as it would have been an endlefs thing to have
recourfe to all our gloffaries, now fo numerous, we
have confined ourfelves, except perhaps in fome few
inffances, in which the authorities are always men-
tioned, to certain contemporary writers, fuch as the
Editor’s MS, of which we fhall fpeak more particu-
larly hereafter, Chaucer, and Wiclif; with whom
we have affociated Junius’ Et) inologicon Anglicanum.
x Doing, hewing, hacking, grynding, kerving, & c. are eatily
underftood.
y By combining the Index and GIolDry together, we have had an
opportunity of elucidating fome terms mere at huge than could con-
veniently he done in t he notes. We have alfo calt the Index to the
Roll, and that to the Editor’s Mb, into one alphabet ; cliftinguifn-
ing, however, the latter from the former.
As
[ xxxii ]
As the abbreviations oF the Roll are here retained,
in order to eftablifh and confirm the age of it, it has
been thought proper to adopt the types which our
printer had projected for Domefday-Book, with which
we find that our characters very nearly coincide.
The names of the difhes and fauces have occafioned
the greateft perplexity. Thefe are not only many in
number, but are often fo horrid and barbarous, to
our ears at lead, as to be inveloped in feveral in-
dances in almoft impenetrable obfcurity. Bifhop
Godwin complains of this fo long ago as 1 6 1 6 z.
The Contents prefixed will exhibit at once a molt
formidable lift of thefe hideous names and titles, fo
that there is no need to report them here. A few of
thefe terms the Editor humbly hopes he has happily
enucleated, but (till, notwithflanding all his labour
and pains, the argument is in itfelf fo abftrufe at this
diftance of time, the helps fo few, and his abilities
in this line of knowledge and fcience fo flender and
confined, that he fears he has left the far greater part
of the talk for the more fagacious reader to fupply :
indeed, he has not the lead doubt, but other gentle-
men of curiofity in fuch matters (and this publica-
tion is intended for them alone) will be fo happy as
to clear up feveral difficulties, which appear now to
him infuperable. It muft be confeffed agaii}, that
* Godwin de Praeful* p. 684.
the
xXxiii J
the Editor may probably have often failed in tliofe
very points, which he fancies and flatters himfelf to
have elucidated, but this he is willing to leave to the
candour of the public.
Now in regard to the helps I mentioned ; there is
not much to be learnt from the Great Inthronization-
feafl of archbifliop Robert Winchelfea, A. iz95,
even if it were his ; but I rather think it belongs to
archbifliop William Warham, A. 1504*. Some life,
however, has been made of it.
Ralph Bourne was inflalled abbot of St. Auguf-
tine’s, near Canterbury, A. 1309; and William
Thorne has inferted a lift of proviiions bought for the
feafl, with their prices, in his Chronicle b.
The Great Feaft at the Inthronization of George
.Nevile archbifhop of York, 6 Edward IV. is
printed by Mr. Hearne c, and has been of good
fervice.
a In Dr. Drake’s edition of archbifliop Parker, p. lxiii. it is
given to archbifliop Wincheliea : but fee Mr. Battely’s Append, to
Cantuaria Sacra, p. 27. or the Archaeologia, I. p. 330. and Ice-
land's Colle&anea, VI. p. 30. where it is again printed, and more at
large, and afcribed to Warham.
b Thorne, Chron. inter X Script. Col. 2010. or Lei. Collett.
VI. p. 34. Ed. 1770.
c Leland, Collect. VI. p. 2. See alfo Randle Holme, III. p. 77.
Bifliop Godwin de Praeful. p. 6^5. Ed. Richardfon ; vvheie there
are fonie confiderable variations in the mefles or Cervices, and he and
the Roll in Leland will corredt one another.
f Elizabeth,
£ xxxiv ]
Elizabeth, queen of king Henry VII. was crowned
A. 1487, and the raeffes at the dinner, in two courfes,
are regiftered in the late edition of Leland’s Collec-
tenea, A. ijjod, and we have profited thereby.
The Lenten Inthronization-feafl of archbifhop
William Warham, A. 1504 e, given us at large by
Mr. Hearne f, has been alfo confulted.
There is a large catalogue of viands in Rabelais,
lib. iv. cap. 59. 60. And the Englifh tranflation of
Mr. Ozell affording little information, I had recourfe
to the French original, but not to much more advantage.
There is alfo a Royal Feaft at the wedding of the
earl of Devonfhire, in the Harleian Mile. N° 279,
and it has not been neglected.
Randle Holme, in his multifarious Academy of Ar-
mory, has an alphabet of terms and diili.es s ; but
though I have prefled him into the fervice, he has
not contributed much as to the more difficult points.
The Antiquarian Repertory, vol. II. p. 211, exhi-
bits an entertainment of the mayor of Rochefter,
A. 1460 ; but there is little to be learned from thence.
The prefent work was printed before N° 3 1 of the
Antiquarian Repertory, wherein fome ancient recipes
in Cookery are publifhed, came to the Editor’s hand.
J Vol. IV. p. 226.
c See firll paragraph before.
f Leland’s Culledl. VI. p. 16.
e Holme, Acad, of Armory, III. p. 81.
I mu ft
[ XXXV "]
I mu ft not omit my acknowledgments to my learned
friend the prefent dean of Carlifle, to whom I ftand
indebted for his ufcful notes on the Northumberland-
Houfehold Book, as alfo for the book itfelf.
Our chief affiftance, however, has been drawn from
a MS belonging to the Editor, denoted, when cited,
by the fignature MS. Ed. It is a vellum mifcellany in
fmall quarto, and the part refpecling this fubject
confifts of ninety-one Englifli recipes (or Ilyins') in
cookery. Thefe are difpofed into two parts, and are
intituled, ‘ Hie incipiunt nniverfa fervicia tam de
‘ carnibus quam de piffibus.’ h The fecond part, re-
lates to the drefiing of filh, and other lenten fare,
though forms are alfo there intermixed which proper-
ly belong to flefti-days. This leads me to obferve,
that both here, and in the Roll, mefles are fo me times
accommodated, by making the neceffary alterations,
both to fiefli and fifli-days. 1 Now, though the fub-
jetfts of the MS are various, yet the hand-writing is
uniform ; and at the end of one of the tracts is added,
* Explicit malfa Compoti, Anno Dili M’° CCCmo
‘ otftogefimo primo ipfo die Felicis et Audatfti.’ k, i. e.
30 Aug. 1381, in the reign of Rich. II. The lan-
guage and orthography accord perfectly well with
this date, and the colle<ftion is confequently contem-
porary with our Roll, and was made chiefly, though
h It is pijjibus again in the title to the Second Part.
1 N37. 84. here N° 17. 35. 97.
k In the common calendars of our mifTals and breviaries, the
latter faint is called Jldaudlus, but in the Knlend. Roman, of Joh.
Fronto, Paris 1652, p. 126, he is written A.udaHns, as here; and
fee Martyrolog. lieda?, p. 414.
not
Z xxxvi ]
not altogether, for the ufe of great tables, as appear^
from th e Jlurgeon, and the great quantity of venifon
therein prefcribed for.
As this MS is fo often referred to in the anno-
tations, gloffary, and even in this preface, and is a
compilation of the fame date, on the fame fubjecf,
and in the fame language, it has been thought advife-
able to print it, and fubjoin it to the Roll; and the
rather, becaufe it really furnifhes a confiderable en-
largement on the fubjecl, and exhibits many forms
unnoticed in the Roll.
To conclude this tedious preliminary detail, though
unqueftionably a moil neceflary part of his duty, the
Editor can fcarcely forbear laughing at himfelf, when
he refle&s on his part labours, and recolledts thofe
lines of the poet Martial ;
Turpe ell difficiles habere nugas,
Et ftultus labor eft ineptiarum. II. 86.
and that poffibly mefdames Carter and Raff aid , with
twenty others, might have far better acquitted thein-
felves in the adminiftration of this province, than he
has done. He has this comfort and fatisfaclion, how-
ever, that he has done his beft ; and that fome con-
fiderable names amongft the learned, Humelbergius,
Torinus, Barthius, our countryman Dr. Lifter, Al-
meloveen, and others, have bellowed no lefs pains
in illuftrating an author on the fame fubjeft, and
fcarcely of more importance, the Pfcudo-Apicius.
3
T II E
t I ]
THE'
FORME of C U R Y.
. . . fome a of cury b was compiled of the chef Maist Cok
of kyng Richard the Secunde kyng of ; nglpnd c aftir the
ConqueR. the which was aconted p d beR and ryalleft
9
vyandeof alle cRe . yng f and it was copiled by aflent and
3 This is a kind of Preamble to the Roll. A fpace is left for the
initial word, intended to be afterwards written in red ink, and pre-
fumed to be Pis. Fome, the lineola over it being either cafually
omitted, or fince obliterated, means form , written Fome below,
and in N° 195.
b Cury. Cookery. We have adopted it in the Title. V Preface.
c ynglond. E was intended to be ptefned in red ink. Vide
Note a and f.
a } >. This Saxon letter with the power of th, is ufed almoft per-
petually in our Roll and the Editor’s Ml'. E ery one may not
have adverted to it ; but this character is the ground of our prelent
abbreviations y the, y that, y this, &c. the y in thefe caes being
evidently only an altered and more modern way of writing J>.
c vyand. This word is to be underftood in the concrete, quaji
vyander, a curious epicure, an Apicius. V. Preface.
f cfte ynges. Chriftian kings. AT being to be inferted after-
wards (v. note * and c) in red ink. Chaucer, v. chriften.
A avyfe-
[ a ]
avyfement of Maifters and s phifik h and of philofophie
far dwellid in his court. Firft it techif a man for to
make commie potages and comune meetis for howfliold
as fey (hold be made craftly and holfomly. Aftirward
it techif for to make curious potages $ meet and fotil-
tees 1 for alle mane of States bothe hye and lowe. And
9
the techyng of the f5me of making of potages $ of meet
r
bothe of flefsh and of fifsh. buth k y fette here by
noumbre and by ordre. ffo f is little table here fewyng 1
wole teche a man with oute taryyngr'' to fynde what
meete f hym lull for to have.
ormto make gronden benes. . i.
F or to make drawen benes n.
f or to make grewel forced hi.
C aboches in potage mi.
r apes in potage v.
E owt of Flefsh vi.
s and. Read of.
h Phifik. V. Preface.
5 Sotiltees. Devices in pafte, wax, and confectionary ware; re-
viving now, in fome mcafure, in our grander deferts. V. Index.
k both. Be, or arc. V. Index.
1 fewing. Following ; from the French. Hence our cnfuc writ-
ten formerly chfevj. Skelton, p. 144; and enj ?«u, Ames Typ.
Ant. p, 9.
m F is omitted for the reafon given in note a.
liebolas.
[ 3 ]
hebolas • vii.
G owrd in potage
r yfe of Flefsh ix.
* ■ i . . > •
F unges x.
b urfen
C orat xir.
n oumbles
R oobroth xmi.
t redure xv.
M onchelet xvi.
b ukkenade xvir.
C onnat xvm.
d repee xix.
M avvmenee xx.
e gurdouce. xxi.
C apoiis in Coney xxii.
h aares in talbotes -i ■ xxm.
H aares in papdele xxim.
c onnyng in Cynee xxv.
C onnyng in gravey xxvi.
*C hykens in gravej^ xxvii.
o
f ilet in galyntyne xxvm.
P igges in fawfe fawge xxix.
s awfe madame. xxx.
G ees I hoggepot
c arnel of pork xxxii.
A 2 Chikens
C 4 ]
C hikens in Caudell xxxnr.
c hikens in hocchee xxxiiii,
-)
F or to boyle Fesant, Partyches
Capons andCurlewes. . .
b lank manng. , . . . xxxvi.
B lank Defforre. ... xxxvir.
in orree. . xxxvi n.
C harlet, , . . . xxxix.
XX.
c harlet y forced n.
XX.
C awdel ferry. , n. i.
xx.
i ufshell. . . . , . ii. hi.®
XX.
I ufshell enforced. . . . n. mi.
XX.
m ortrews. ii. v.
XX.
B lank mortrews. ... . , n. vi.
XX.
XX.
P eions y (tewed n. vm.
XX
1 ole y ns. . . . #. . . . . . . . . . . . ii. ix.
9 " xx.
T arde.t n. x.
xx.
p ynnonade. ii xi.
xx.
P«. ofee. ii. xn.
XX.
c ormarve n. xm.
9 xx.
N ew noumbl of Ucer ii. xiin.
xx.
n ota ii. xv.
XX.
N ota. II. XYl.
XX..
i pynee. , % % n. xvn.
A* 0
0 N° ii. ii. is omitted.
xxx.v.
Chyryfe
[ 5 ]
.C hyryfe
p ayn hondewe. . , . . . • .
C roton •
v yne grace. . . .
F onjieil * . . . .
d ouce ame. » « .«
o ‘
C. onnyng in Cirypp
1 eche lumbard
C onnyng in clere broth. . . .
p ayn Ragon . . .
>■)
L ete lard. . . .
f urmente with porpeys. . . .
P errey of Peson
p eson of Almayn.
C Inches. ...... . . . .
f renche owt
M akke
a quapat
S alat. . .. ...... ..
o
f enkel in fopp
C lat
a ppulmoy
q
S lete fopp. .
1 etelorye
S owp Dorry
r apey
XX.
, ... II. XVIII.
XX.
. . . . II. XIX.
XX.
.... III.
xx.
. . . . III. I.
XX.
. . . . III. II.
XX.
.... III. III.
XX.
. . . . III. nil.
XX.
. . . . III. V.
XX.
. . . . III. VI.
XX.
. . . . III. VII.
XX.
.... III. VIII.
XX.
» . . . . III. IX.
XX.
» . . . . III. X.
XX.
. . . . III. XI.
XX.
. . . . III. XII.
XX.
.... III. XIII.
XX.
. . . . . III. XIIII.
XX.
. . . .III. XV.
XX.
III. XVI.
XX.
.... III. XVII.
XX.
III. XVIII.
XX.
.... III. XIX.
XX.
mi.
XX.
mi.
i.
XX.
mi.
ir.
XX.
mi.
in.
Saufe
[ 6 ]
•S
c
G
c
I
f
P
b
M
t
G
e
R
v
V
v
C
g
G
C
c.
Pv
m
P
P
B
aufe Sarzyne
reme of almand. . . .
rewel of almand. . . .
9
awdel of almand mylk.
9 _
owt of almand mylk.
ygey
ochee
rewet of ayren
acrows
oftee
yndawdry
rbowle
efmolle
yannde Cipre
yande Cipre of Samon.
yande Kyal
ompofl:
elee of Fyfsb. ^ . . .
elee of fiefsh
hyfanne
ongur in fawce. . . .
ygli in fawce
akerel in fawce. ....
ykes in brafey
orpeys in broth. . . .
allok broth
XX.
mi. mi.
XX.
ini. v.
XX.
mi. vi.
XX.
ini. vii.
XX.
nn. vni.
XX.
nn. ix.
XX.
nn. x.
XX.
nn. xi.
XX.
nn. xii.
XX.
nn. xni.
XX.
nn. xini.
XX.
nn. xv.
XX.
nn. xvi.
xx.
nn. xvn.
XX.
mi. xvni.
XX.
nn. ix.
c.
C. I.
C. II.
c. in.
c. nn.
c. v.
c. vi.
C. VII.
C. VIII.
C. IX.
eles
[ 7 1
e les in brewet
C awdel of Samon
p lays in Cynee. ...... » • .. • •
F or to make Flaumpeyns
9 ,
f or to make noumbl in lent
F or to make Chawdon for lent. . . ,
f urmente with porpays
q
F ylett in galyntyne
v eel in buknade
S ool in Cyney. „
t enph in Cyney
O yfters in grav.ey
m ufkels in brewet
O yfters in Cyney. .... . ..... .
c awdel of muikels
M ortrews of Fyfsh. . .
1 aumpreys in galyntyne
L aumprons in galyntyne
1 ofyns in Fyfshe day
_ 9 .
S ovvp in galyntyne.
f obre fawfe
C olde Brewet
9 • c
p eer in conryt
E gur douce of Fyfsh
C old Brewet
E evorat for Ved and Venyfon
c. x.
c. XI.
c. XII.
c. XIII.
c. XIIII.
C. XV.
C. XVI.
C. XVII.
C. XVIII.
C. IX.
XX.
VI.
XX.
VI. I.
XX.
, VI. II.
XX.
VI.
III.
XX.
VI.
IIII.
XX.
VI.
V.
XX.
VI.
VI -
XX.
VI.
VII.
XX.
VIII.
XX.
VI.
IX.
XX.
XX.
VI.
XI.
XX.
VI.
XII.
XX.
VI.
XIII.
XX.
XIIII
XX.
VI.
XV.
fa wee
0 P
[ 8 }
f awce blanche for Capons y fode. . .
S awce Noyre for Capons y rolled. . .
g alentyne . . *
G yngen.
v erde fawfe * .
S awce Noyre for raalard. * . . * .
c awdel for Gees. ........
q
G hawdon for Swann. .......
f awce Camelyne. »
L umbard Muftard *
n ota. • • * > * • • • • • i •
N ota
f ryto blanched
F ryto of pallnak. ........
f ryto of -my Ike. • .. ...
f ryto of ■ Eibes. ... .....
r aifiowls. ...........
W hyte milat.
q
c rullard of flefsh. .
9
ylat of Fork. •
c ruilarcl of Fyfsh
C ruhartl of erbis on fyfsh day. . . .
q . ^
1 efsh fryed in lenton
■ W aftels y farced. . . . .... . .
f avvge y farced.
S awgeat . . .
XX.
VI. XVI.
XX.
VI. XVII.
XX.
VI. XVIII,
XX.
XX.
VII.
XX.
VII.
XX.
I,
VII.
XX.
II.
VII.
XX.
III.
VII.
XX.
1 III*
VII.
XX.
V.
VII.
XX.
VI.
VII.
XX.
VII.
VII.
XX
VIII,
VII.
XX.
IX.
VII.
XX.
X.
VII.
XX.
XI.
VII.
XX.
XII.
XX.
VII.
XX.
XIIII,
VII.
XX.
XV.
vi i.
XVI.
XX.
VII.
XVII.
XX.
* %
VII.
XX.
XVIII
VII.
XX.
XIX.
VIII.
xx.
VIII. I.
cryfpes.
[ 9 ]
XX.
VIII. II.
XX
VIII. III.
XX.
t artee viii. mr.
XX.
T art in Ymbre day viii. v.
c ryfpes.
C ryfpels.
XX.
t art de Bry viii.
VI.
XX.
T art de Brymlent. viii. vii.
q XX.
t art of Flefsh viii. viii.
q XX.
T artlet viii. ix.
q XX.
t art of Fyfsh viii. x.
XX.
S ambocade viii. xi.
XX.
e rbolat viii. xii.
XX.
N yfebek vnr. xm.
_ q XX.
f or to make Po Dorryes. $ oj?e j;yng. . viii. xim.
q xx.
C otagr viii. xv.
XX.
h art rows. viii. xvi. ,
XX.
P otews viii. xvii.
XX.
f achus viii. xviii.
XX.
B urfews viii. xix.
q xx.
f pynoch y fryed ix.
XX.
B enes y fryed ix.i.
r ufshews of Fruyt ix. n.
XX.
D aryols ix. hi.
XX
f laumpens ix. mi.
o xx.
C hewet on flefsh day v.
9 xx.
c hewet on fyfsh day ix. vi.
9 xx.
II altelet xi. vii.
B
comadof
[ IO ]
_ XX.
c omador ix. vnr.
9 xx.
C haftlet ix.
f ortomaketwey pecys of Flefshe'j xx.
„ „ , > . . . ix. x.
XX.
p ur fait y pocras ix. xi.
__ xx.
F or to make blank mang ix. xn.
xx.
f or to make Blank Defire ix. xm.
XX.
F or to make mawmoune ix. xim.
XX.
t he pety guant ix. xv.
XX.
A nd the pete puant ix. xvi.
fpttcft tabula.
[ II ]
For to make gronden Benes a. i.
'f | A K E benes and dry he 1 a noftbor in an Ovene
and hulle he wele and wyndewe c out p hulk
and wayftie he clene a do he to fee]? in gode broth d
t
a ete he w Bacon.
For to make drawen Benes. n.
Take benes and feep he and grynde hem ! a morte
and drawe hem up f w gode broth a do Oynons in
9 j .
the broth grete mynced 5 a do p to and colo it with
Safron and ferve it forth.
a Gronden Benes. Beans ground (y grond, as N° 27. 53. 105.)
ftript of their hulls. This was a diih of the poorer houfeholder,
as alfo is 4 and 5, and fome others.
b a noth An oft, or kiln. Vide GlofT. vocc Oft.
c wyndewe. Winnow.
d gode broth. Prepared beforehand.
e inort’. Mortar.
f drawen hem up. Mix them.
6 grete mynced. Giofsly, not too fmall,
B 2
For
[ 12 ]
For to make grewel forced11. hi.
Take grewel and do to the fyre with gode flefsh and
feeb it wel. take the lire ‘of Pork and grynd it fmalk
*' (J rJ
and drawe the grewel thurgh a Styno 1 and colo it wip
Safron and sue m forth.
Caboches “ in Potage. mi.
q
Take Caboch and quart he and feeth hem in gode
broth with Oynons y mynced and the whyte of Lekes
0 __
y flyt and corue fmale ° and do b to fafron a fait and
t
force it w powdo douce p.
Rapes i in Potage. v.
Take rapus and make he clene and waifsh lie clene.
quare hem r. pboile he. take hem up. call hem in a
gode broth and fee]? he. mynce Oynons and call p to
h forced, farced, enriched with flelh. Vide GlolT.
5 lire. Flelh.
k grynd it fraal. Bruife cr beat in a mortar.
1 flyno’. Strainer.
m sue. Serve. Vide GlolT.
n Caboches. Probably' cabbages.
° corue fmale. Cut fmall. V. i come in Glofl'.
p powdo douce. Sweet aromatic powder. V. Pref.
q Rapes, or rapus. Turneps.
r quare hem. Cut them in /quarts, or fmall pieces. V. GlolT.
Safron
[ i3 ]
Safron and Salt and raeffe it forth with powdo douce.
9 9
In the wife * make of Pafturnak c and skyrwat u.
Eowtrof Flefsh. vr.
9
Take Borage, cool*. langdebef2. pfel*. bet. orageb.
auancec. violet d. faway\ and fenkel f. and whane
J?ey buth fodef prelfe hem wel fmale. caft hem in gode
broth a feep he. and sue hem forth.
Hebolace E. vn.
Take Oynons and erbes and hewe hem fmall and
0 U £)
do p to gode broth, and aray h it as p dideft caboch.
* in the. wife, i. e. in the fame manner. Self or fame , Teems to be
cafually omitted. Vide N° n and 122.
* Pafturnakes, for parfnips or carrots. V. doff.
u fkywates, for fkirrits or fkirvvicks.
x Eowtes. Lo-Mtes, N° 88, where, in the procefs, it is Rovotes.
Quasre the meaning, as Roots does not apply to the matter of the
Recipe. In N° 73 it is written oivtes. y Cole, or colewort.
z Langdebef. Buglofs, bugloffum fylveflre. Thefe names all
arife from a fimilitude to an ox’s tongue. V. Mf. Ed. N° 43.
a Perfel. Parfiey.
b orage. Orach, Atriplex. Miller, Gard. Ditff.
c auance. Forte Avens. V. Avens, in Gloff.
d The leaves probably, and not the flower.
e Savory. f Fenkel. Fennil.
s Hebolace. Contents, Hebolas ; for Herl/olas, from the herbs
ufed ; or, if the firft letter be omitted (fee the Contents), Cbc~
bolas, from the Chibols employed,
h aray. Drefs, fet it out.
If
C >4 ]
If j?ey be in fyfsh day. make 1 on the fame manefc
with Wat and oyle. and if it be not in Lent alyeMt
with zolkes of Eyren m. and dreffc it forth and caft
n J
p to powdo douce.
Gourdes in Potagc. vm.
9
Take young Gowrd pare hem and kerue 11 hem on
9
pecys. cad: hem in gode broth, and do p to a gode
ptye°of Oynons mynced. take Pork foden. grynd it
9 i , _ 9
and alye it p w and wij? zolkes of ayren. do p to
fafron and fait, and meffe it forth with powdo douce.
Ryfe p of Flelh. ix.
Take R.yfe and wailhe hem clene. and do he in
erthen pot with gode broth and lat hem feep wel.
afterward take Almand mylke i and do p to. and colo
it wi]? fafron a fait, a meffe forth.
Funges r. x.
Take Funges and pare hem clene and dyce hem5,
take leke and Hired hym fmall and do hy to fee]?
‘ make. Drefs. Vide GlofT.
l alye. Mix. V. Gloff.
n kerve. Cut.
f Ryfe. Rice. V. GlolT.
r Funges. Mufhrooms.
8 dyce hem. Cut them in fqun
k mane, manner.
“ Eyren. Eggs. V. Gloff.
0 p’tye. Party, i. e. quantity.
Almand mylke. V. Gloff.
res. Vide quarc in Gloff.
in
C ]
in gode broth, colo it with fafron and do p innc
powdo fort r.
Burfenu. xr.
9
Take the whyte of Lek. ilype hem and fhrede
9
hem fmall. take Noumbl x of fwyne and pboyle hem
in broth and wyne. take hym up and dreffe hy and
o
do the Leke in the broth, fee]? and do the Noumbl
p to make a Lyo 7 of brode blode and vynegre and
do p to Powdo fort fee]7 Oynons mynce hem and do
9 . .9
p to. the felf wife make of Pigg.
Corat1 2 3. xn.
C)
Take the Noumbl of Calf. Swyne. or of Shepe.
pboile hem and ikerne hem to dyce *. call hem in
gode broth and do p to erbes. grynde chyball b. fmale
y hewe. feeb it tendre and lye it with zolkes of eyren.
9 9 _ ^ __
do p to viouscfafron powdo douce and fait, and sue it
forth.
1 Powdo fort. Vide Preface.
u Burfen. Qu. the etymon.
* Noambles. Entrails. V. GlolT.
y Lyo’, Lyour. A mixture. Vide alyc in GlofT.
2 Corat. Qu.
3 kerve hem to dyce. V. quarc in GlolT.
b Chyballes. Chibols, young onions. V. Glofl.
c v’ious. Verjuice.
Noumbles.
[ >6 ]
Noumbles. xm.
Take noumbl of Deer o];d of op beefl pboile hem
kerf hem to dyce. take the felf broth or better, take
forede and grynde with the broth, and temp ite up
with a gode qhtite of vyneg and wyne. take the oynons
9
and pboyle hem. and mynce hem fmale and do p to.
colo it with blode and do p to powdo fort and fait
and boyle it wele and sue it fort f.
Roo ^ broth. xnn.
9
Take the lire of the Deer op of the Roo pboile it
on fmale peces. fee]; it wel half in wat and half in
wyne. take brede and bray it wib the felf broth and
9 . c J
drawe blode p to and lat it feeth to gedre w powdo
fort of gyng oj; of canelf b. and macys'. with a grete
portion of vineg with Raysons of Corante k.
n
d ojr. Other, i. e. or.
e temp it. Temper it, i. e. mix it.
f fort. Mifwritten for forth. So again N° 31 . 127.
s Roo. Roe. The Recipe in Mf. Ed. N° 53. is very different.
^ Can eli. Cinnamon.
’ macys. Mace. V. Preface and GlofT.
k Raytons of Corante. Currants. V. GlofT.
Tredure.
[ >7 ]
Tredure1. xv.
Take Brede and grate it. make a lyre m of rawe
9 __ j
ayren and do j>to Safron and powdo douce, and lye
it up n w gode broth, and make it as a Cawdel. and
do }>to a lytel vions.
Monchelet °. xvi.
9 . . 9
Take Veel oj> Moton and fmit.e it to gobett fee}? it
i gode broth, call j?to erbes yhewe p gode wyne.
and a qntite of Oynons mynced. Powdo fort and Sa-
_ t _ q .
fron. and alye it w ayren and vions. but lat not fee}?
aft.
y
Bukkenade q. xvn.
9 9 9 9 9 9
Take Henn roj? Conyng s o]? Veel oj> o]> Flefsh a
9
hewe hem to gobett waifche it and hit well h grynde
’Tredure. A Cawdle; but quaere the etymon. The French
ires dure does not feem to anfwer.
m lyre. Mixture.
n lye it up. Mix it.
0 Monchelet. Monchelet, Contents.
p y hewe. Shred.
* Bukkenade. Vide N° 1 18. qu.
r Hennes ; including, I fuppofe, chicken and pullets.
s Conynges. Coneys, Rabbits.
* hit well. This makes no fenfe, unlefs hit fignilies finite or
beat.
c
Almand
[ iB ]
Almand unblanched, and drawe hem up w p broth
call p inne rayfons of Corance. fug. Powdo gyng
erbes yftewed in grees a. Oynons and Salt. If it is
to to x thynne. alye it up w Ho of ryfe op with op
thyng and colo it with Safron.
Connate xvm.
Take Connes and pare he. pyke out the bell and
9 T
do hem in a pot of erthe. do pto whyte grece p he
9
ftewe p inne. and lye hem up with hony clarified and
9 _
with rawe zolk z and with a lytell almand mylke and
9 j
do pinne powdo fort and Safron. and loke pat it be
yleefshed a.
Drepeeb. xix.
9
Take blanched Almand grynde hem and temp he
up with gode broth take Oynons a grete qntite pboyle
9 ' 9
lie and frye he and do pto. take fm de bryddc pboyle
9
he and (jo pto Pellvdore {1 and fait, and a lytel grece.
u Grees. Far, lard, grece. N° 19.
* to to. So again, N° 124. To is too , v. GlotT. And too is
found doubled in this manner in Mirrour for Magijirates, p. 277.
371, and other authors.
y Connat Items ro be a kind of marmalade of connes, or quinces,
from Fr. Coin*. Chaucer, v. Coines. Written (pices N° 30.
* Yolkes', i. e. of Eggs.
0 yleefshed. V. Gloif. b Drepee. Qu.
“ bryddes. Birds. Per mctathejtn ; v. R. in hdicc.
* Pellydore. Perhaps peilito'ty. Pcletour , 104.
MaW-
t '9 ]
V
Mawmenee e. xx.
Take a pottel of wvne greke. and ii. ponde of
fug take and clarifye the fug with a qntite of wyne a
drawe it thurgh a ftyno in to a pot of erthe take
flo of Canell f. and medleSwith su of the wyne a cad
9.9
to gydre. take pyn b with Dat and frye he a litell 1
9 __
grece o ]> in oyle and cad he to gydre. take clowes 1 a
flo of canel hool k and cad ];to. take powdo gyng.
canel. clow, colo it with sandres a lytel yf hit be nede
q
cad fait J?to. and lat it fee)? warly 1 with a flowe fyre
and not to thyk m, take brawn n of Capons yteyfed
o _ 9 9
oj? of Fcsant teyfed fmall and cad ]?to.
e Vide N° 194, where it is called Mavjmenny .
f Flour of Canell. Powder of Cinamon.
s medle. Mix.
h pynes. A nut, or fruit. Vide GlofT.
* clowes. Cloves.
k hooi. Whole. How can it be the flour, or powder, if whole ?
Quxre, Jlovje>- of cand for mace.
1 warly. Warily, gently.
*n not to thyk. So as to be too thick ; or perhaps, not to thicken.
n brawn. Flefliy part. Few Capons are cut now except about
Darking in Surry; they have been excluded by the turkey, a more
magnificent, but perhaps not a better fowl.
0 yteyfed, or teyj'ed, as afterwards. Pulled in pieces by the fin-
ders, called tec%ln v N° j6. This is done now with flefh of turkeys,
and thought better than mincing. Vide Junius, voce I'cafc.
C 2
F.gur-
[ 2° ]
Egurdouce p. xxi.
o
Take Conyng or Kydde and fmyte hem on pecys
rawe. and frye hem in white grece. take rayfons of
Corance and fry he take oynons pboile hem and hewe
hem fmall and fry hem. take rede wyne fug w powdo
9 9
of pep. of gyng of canel. fait, and cafl J>to. and lat
it fee]) with a gode qntite of white grece a sue it
forth.
Capons in Coney 9. xxn.
Take Capons and rod hem right hoot J)at J?ey be
not half y noulq and hewe hem to gobett and cafl
9 *
hem l a pot, do J?to clene broth, fee]? hem ]> \>ty be
c
tendre. take brede and ]> felf broth and drawe it up
yferr, take flrong Powdo and Safron and Salt and caft
o _
}>to. take ayren and fee]) hem harde. take out the
zolk and hewe the whyte binne, take the Pot fro b
9 .99.
fyre and cafl the whyte Junne. meffe the difsh ]?with
and lay the zolkes hool and flo it with clow.
p Egurdouce. The term exprefTes piccantc Joke, a mixture of
four and fweet ; but there is nothing of the former in the compofi-
tion. Vide Glofi',
*5 Coneys feems to be a kind of known fauce. V.GlofT.
1 y fere. Together.
Hares
[ 2, ]
Hares s in Talbotes c. xxm.
g
Take Hares and hewe hem to gobett and feep he
w pe blode unvvaifshed in broth, and whan pey buth
y nouhr' call hem in colde wat. pyke and waifshe he
clene. cole u the broth and drawe it thurgh a ftyno.
o
take op blode and call: in boylyng wat feep it arH,
a J 0
drawe it thurgh a ftyno. take Almand unblanched,
waifshe hem and grynde hem and temp it up with
the felf broth, call al in a pot. tak oynons and pboile
he fmyte hem fmall and call: hem in to pis Pot. call
pinne Powdo fort, vyneg a fait.
Hares in Papdele*. xxim.
Take Hares pboile hem in gode broth, cole the
broth and waifshe the fieyfsh. call azeyn? to gydre.
g
take obleys z op wafrous a in ftede of lozeyns b. and
cowchec in dyfshes. take powdo douce and lay on fait
the broth and lay onoward d a melfe forth.
s Haares, Contents. So again, N° 24.
* Talbotes. Mf. Ed. N° 9, 'falbotays .
u Cole. Cool. x Papdele. Qu. y azeyn, Again.
a obleys, called ollata ; for which fee Hearne ad Lib. Nig. I.
p. 344. A kind of Wafer, otherwife called Nebular ; and is the
French oublie , ob/e. Leland, Colle<5L IV. p. 190. 327.
a wafrons. Wafers. b lofeyns. Vide GloiT.
c cowche. Lay.
d onoward. Upon it.
Connyng
[ 22 J
Connyng in Cynee c xxv-
_ . 9
Take Conyng and fmyte hem on peces. and fee]?
hem in gode broth, mynce Oynons and f cep he in
9
grece and in gode broth do J>to. dravve a lyre of brede.
blode. vyneg and broth do jpto with powdo fort.
9
Connyng in Grauey. xxvi.
_ 9
Take Conyng fmyte hem to pecys. pboile hem and
9
drawe hem with a gode broth with almand blanched
9 . .9 ,J 9
and brayed, do Jnnne fug and powdo gyng and boyle
it and the flefsh jnvith. flo it w fug a w powdo gyng
a sue forth.
Chykens in Gravey. xxvii.
Take Chykens and sue in the fame mane and sue
forth.
9
' Fylett f of Galyntyne &. xxvm.
9
Take fylett of Pork and roft hem half ynowh fmyte
hem on pecys. drawe a lyo of brede and blode. and
9 9.
broth and Vineg. and do Jnnne. lee]? it wele. and
do jnnne powdo a fait a meffe it forth.
e Cynee. Vide GlolT. f Fylettes. Fillets.
e of Galyntyne. In Galyntyne. Contents, rectus. As for Ga-
lenti/ic, fee the Gloff.
4 Pygg
[ 23 ]
Pygg in fawfe Sawge h. xxix.
9
Take Pigg yfkaldid and quart he and fee)? hem in
wat and fair, take hem and lat hem kele take pfel
fawge. and grynde it with brede and zolkes of ayren
harde yfode. temp it up with vyneg su what thyk.
9
and lay the Pygg in a veffell. and the fewe ©noward
and sue it forth.
Sawfe madame. xxx.
Take fawge. pfel. yfope. and fauay. qnces. and
0
peerh, garlek and Grapes, and fy lie the gees J?erwith.
and fowe the hole j?at no grece come out. and rood:
t 9
hem wel. and kepe the grece p fallith j;of. take ga-
lyntyne and grece and do in a poffynet, whan the
gees buth rolled ynouh:'' take a fmyte hem on pecys.
* I
and j?at tat 1 is withinne and do it in a poffynet and
put jnnne wyne if it be to thyk. do pto powdo
of galyngale. powdo douce and fait and boyle the
fawfe and dreffe p Gees i difshes a lay p fowe ono-
ward.
h Sawge. Sage. As feveral of them are to be ufed, thefe pigs
mud: have been fmall.
‘ kele. Cool.
k Peares, Pears.
1 that tat, i, e. that that. Vide GlolT.
Gees
[ 24 ]
Gees in hoggepot m. xxxi.
Take Gees and fmyte hem on pecys. caft liem in
q q
a Pot do pto half wyne and half wat. and do pto a
gode qntite of Oynons and erbest. Set it oue the fyre
and coue " it fail, make a layo of brede and blode a
lay it pwith. do pto povvdo fort and sue it fort.
Carnel ° of Pork. xxxii.
Take the brawn of Sw'yne. pboile it and grynde it
fmale and alay it up with zolkes of ayren. fet it ouep
the fyre with white Grece and lat it not feep to fad.
do pinne Safron a powdo fort and melfe it forth, and
caft pinne powdo douce, and sue it forth.
Chykeiis 9 in Cawdel. xxxiii.
Take Chikens and boile hem in gode broth and
q
rarame' hem up. penne take zolk of ayren a pe broth
and alye it togedre. do p>to powdo of gyng and fug
ynowh fafron and fait, and fet it oue the fyre wTith-
_ q
oute boyllyng. and sue the Chykens hole s op ybroke
c
and lay J> fowe onoward.
m Hoggejwt. Hodge-podge. Ocbepot. Mf. Ed. N° 22. French,
llocbepot. Cotgrave. See Jutiii Et\ m. Hotch-potch.
n coue. Cover. 0 Carnel, perhaps Charnel , from Fr. Cbaire.
p oue. Over. So again, N° 33.
s Chikens. Contents. So again in the next Recipe.
1 ramvnc. Qu. prefs them clofe together. 5 hole. Whole.
Chykens
[ 25 ]
Chykens in hocchee c. xxxim.
Take Chvkens and fcald hem. take pfel and fawge
tvithoute eny ope erbes. take garlcc a grap and ftoppe
the Chikens fnl and feep hem in gode broth, fo pat
9 _ ° __ 9
pey may efely be boyled pinne. meffe he a caft pto
fj
powdo dowce.
_9 9 9
For to boile Fefant. Btruch. Capons and Curlew.
xxxv.
9
Take gode broth and do pto the Fowle. and do
9
pto hool pep and flo of canel a gode qntite and lat
9 9
hem feep pwith. and mefle it forth, and p caft pon
Podo dowce.
Blank Mangu. xxxvi.
Take Capons and feep hem, penne take hem up.
take Almanct blanched, grynd he and alay he up with
the fame broth, caft the mylk in a pot. waifs he rys
9
and do pto and lat it feep. panne take brawn of Ca-
— • 9
pons teere it fmall and do pto. take white grece fu
9
and fait and caft pinne. lat it feep. penne meffe it
1 Hochee. This does not at all anfwer to the French Hacbis , or
our ,HaJb ; therefore qu.
u Blank Mang. Very different from ours. VideGlofT.
D forth
crq*-
[ *6 ]
o
forth and florifsh it with aneys in confyt rede op whyt.
and with Almand fryed in oylc. and sue it forth.
Blank Deflorre *. xxxyii.
9
Take Almand blanched, grynde hem and temp hem
up with whyte wyne, on fieifsh day with broth, and
cl. j o o
call; pinne flo of Rys. op amydon and lye itpwith,
take brawn of Capons ygrond. take fug and fait and
cad pto and florifsh it with aneys whyte. take a veflel
yholes2 and put in fafron. and sue it forth.
Morree ?. xxxviii.
Take Almand blanched, waifshe hem. grynde hem.
t
and temp hem up with rede wyne, and alye hem w
J 9 0 rJ . . 9
flo of Rys. do pto Pyn yfrved. and colo it with sandr.
do pto powdo fort and powdo douce and fait, meffe it
forth and flo it b with aneys confyt whyte.
x Blank Deflorre. V. G1 IT.
y Amydon. ‘‘Fine wheat flour fleeped in water, drained and let
“ fland to fettle, then drained and dried in the fun ; ufed lor bread
e‘ or in broths.” Cot-rave. Uled in N° 68 tor colouring white.
3 yholes. Q^asre.
a Morree. Mf. Ed. 37. murrey. Ibid. II. 26. worry, probably
from the mulberries ufed therein.
b flo it. ' Flourilh it.
Charlet.
C 27 3
Charlet c. xxxix.
Take Pork and fee}? it wel. hewe it fmale. caft it
_ 9
in a panne, breke ayren and do J?to and fwyng d it wel
togyder. do ]?to Cowe mylke and Safron and boile it
togyd. fait it St mefle it forth.
XX«
Charlet yforced. u.
9
Take mylke and feej? it, and fwyng Jjwith zolkes of
Ayren and do j?to. and powdo of gyng fug. and Saf-
ron and call J?to. take the Charlet out of the broth
and mefle it I dyfshes, lay the fewe onoward. flo it
with powdo douce, and sue it forth.
XX
Cawdel ferry e. ii.i.
Take flo of Payndemayn 1 and gode wyne. and
drawe it togydre. do bto a grete qntite of Sug cypre.
o _
or nony clarified, and do J?to fafron. boile it. and whan
it is boiled, alye it up with zolkes of ayren. and do
]>to fait and mefle it forth, and lay ];on fug and powdo
gyng-
c Charlet; probably from the French, chair. Qu. Minced Meat,
and the next article, Forced Meat.
d fwyng. Shake, mix.
c ferry. Quaere. We have Carpt in Fcriy, Lei. Coll. VI. p. 2 1.
f Payndemayn. White bread. Chaucer.
D 2 Jufshell.
[ 28 :
Jufsbell E. ii. in.
Take brede ygrated and ayren and fwyng it to-
0
gydre. do Jffo fafron, fawge. and fait, $ cad broth.
j)to. boiie it & meffe it forth.
Jufsbell enforced h.
o
Take and do ]?to as to charlet yforced.
forth.
XX •
Mortrews1.- ii.v.
9 __
Take hen'n and Pork and fee]? hem togyd. take
9
the lyre of Henn and of the Pork, and hewe it fmall
i a
and gnde it all to douft. take brede ygted and do
J?to, and temp it with the felf broth and alye it with
o _ () ,j
2olk of ayren, and call ]?on powdo fort, boiie it and
§ Jufsbell. See alfo next number. Jujfcll , Mf. Ed. 21, where
the Recipe is much the fame. Lav. Jufcellum , which occurs in the
old fcholiaff on Juvenal iv. 23 ; and in Apicius, v. 3. Vide Du
Frefne, v. JuJTellum and Jufccllujn, where the competition confifts
of v't man, ova, and very different from this. Faber in
Thefauro cites Jufcellum Gallliuc from M hcod. Prifcianus.
N. B. N° 11. is omitted both befe and in the Contents,
k Jufs’neii enforced. As the Charlet yforced here referred to was
made of pork, compare N° 40 with N° 39. So in Theod. Prifcian
vve have JuJfellum G alii nee.
1 Mortrews. Vide Gloff.
* douff. Duff, powder.
to
xx
II. IIII.
and sue it
4
[ 29 ]
do yin powdo of gyng fug. fafron and fait, and lokc
y it be ftoudyng l, and flo it with powdo gyng. 4
Mortrews blank. ii.vi.
9
Take Pork and Henn and feej? hem as to fore, bray
almand blanched, and temp hem up with the felf broth.
and alye the fieifsh with the mylke and white flo of
0 (3 <0
Rys. and boile it. & do Jnn powdo of gyng fugar and
look j?at it be ftondyng*
Brewet of Almoriym. n. vri.
9 9
Take Conyng or kidd and hewe hem fmall on
9 . t
mofcelsn o]j on pecys. pboile hem w the fame broth,
__ g
drawe an almande mylke and do the fieifsh bwith, calt
9 J 9 ,j
yto powdo galyngale & of gyng with fib of Rys. and
colo it wij? alkenet. boile it, fait it. & meffe it forth
with fug and powdo douce.
Peions ° yftewed. ii.vm.
Take peions and Hop hem with garlec ypylled and
with gode erbes ihewe. and do hem in an erthen pot.
1 ftoudyng. Stiff, thick.
m Almony. Almaine, or Germany. Abnany, Fox, part I. p.
239. Alamanic. Chron. Sax. p. 242. V. ad N° 71.
n mofcels. Morfels.
0 Peions, Pejons, i. e. Pigeons, j is never written here in the
middle ot a word.
raft
[ 3° ]
cafl btof gode broth and whyte grece. Powdo fort,
J /J
fafron vions h fait.
XX
LofeynsP. ii.ix.
Take gode broth and do T an erthen pot, take flo
9
of payndemayn and make jiof pad with wat. and make
bof thynne foyles as pap * with a roller, drye it harde
and fee]? it T broth take Chefe ruayn r grated and lay
it in difsh with powdo douce, and lay J?on lofeyns
ifode as hoole as };ou mizts. and above powdo and
chefe, and fo twyfe or thryfe, & sue it forth.
>
9 xx
Tarlett*. n.x.
Take pork yfode and grynde it fmall with fafron,
medle it with ayren and raifons of coraunce and pow-
do fort and fait, and make a foile of dowhz " and
9 e 9 1
clofe the farsxjdnne. cad ]) Tartlet I a Panne with
faire wat boillyng. and fait, take of the clene Flefsh
_ 9 0
■withoute ayren $ boile it ! gode broth, call J;to powdo
P Lofevns. Vide in GlolT.
s foyles as pap. Leaves of palte as thin as paper.
1 Chefe ruyan. 1 65. VideGloff.
* mizt. Might, i. e. can.
1 Tarlettes. Tartktes , in the procefs.
u foile of dowhz, or dowght. A leaf of pa lie.
* fars. Forced-meat.
douee
[
3i
]
douce and fait, and meffe the tartlet i difsh f heldeT
the fevve J;onne.
Pynnonade z.
xx
II. XI.
Take Alraand lblanched and drawe hem sudell
9
thicke4 with gode broth ob with wat and fet on the
0 9 _
fire and fee]? it, call J?to zolk of ayren ydrawe. take
Pvn yfryed i oyle o]?er in grece and j?to white Powdo
douce, fug and fait. $ coio it wi]? alkenet a lytel.
XX
Rofeeb. ii. xir.
9 9
Take thyk mylke as to fore willed c. caft bto fug
9 ' ia
a gode porcion pyn. Dates ymynced. canel. $ powdo
9
gyng and fee]? it, and alye it with flos of white Rofis,
and flo of rys, cole it, fait it f meffe it forth. If
u 9
]? wilt in ftede of Almande mylke, take fwete crem
of kyne.
XX
II. XIII.
Cormarve d.
Take Colyandrec, Caraway fmale gronden, Powdo
of Pep and garlec ygrohde I rede wyne, medle alle
\
y hclde. Caft.
z Pynncnade. So named from the Pynes therein ufed.
a sudell thicke. Somewhat thick, thickiih.
b Rofee. From the white roies therein mentioned. See N° 41.
in Mf. Ed. but N° 47 there is totally different.
c welled, f. willed • directed.
*■ Cormarye. Qusre. e Colyandre. Coriander.
4 ]?ife
[ 32 ]
o
^ife f togyd and fait it, take loyn of Pork rawe and
lie of the fkyn, and pryk it wel with a knyf and iay
9 u t
it in the fawfe, roof! j?of what p wilt, f kepe fat p
9
fallith ffro l the rolling and fee}? it in a poffynet with
e
faire broth, $ sue it forth wit]? p roofl anoon s.
0 xx
Newe Noumbl of Deer. ii.xiin.
Take noumbles and waifshe hem clene with wat
and fait and pboile he I wat. take he up a dyce he.
t _ c 9
do w he as w ooj? noumoles.
/ XX
Nota. n. xv.
The Loyne of the Pork, is fro the hippe boon to
the hede.
XX
Nota. ii. xvi.
o
The fy let buth two, that buth take cute of the
Peftels '»
XX
Spynee k. ii.xvii.
Take and make gode thik Almand mylke as tofore.
and do fin of fio of hawthern and make it as a rofe.
f sue it forth.
f Jiifc. Tliefe. s anoon. Immediately.
h Peftcln. Legs.
* Spynee. As made pf Haws, the berries of Spines, or Hawthorns.
k Hawthern. Hawthorn.
Chyryfe.
[ 33 ]
jcx;
Chyryfe h n.’xviii.
Take Almand unblanched, waifshe hem, grynde
hem, drawe hem up with gode brdth. do bto thridde
part of chiryfe. ]> (Ion. take oute and grynde hem
fmale, make a layo of gode brede a powdu and fait
and do J?to. colo it with fandr fo that it may be
flondyng, and florifh it with aneys and with chewe-
9 __
byes* and ftrawe puppon and sue it forth;
■rt T-. i &X.
PaynFondew01; n. xix;
Take brede and frye it in grece op ill oyle, take it
t
and lay it in rede wyiie. grynde it w raifons take hony
9. 9 _
and do it in a pot and call pinrie gleyr n of ayren wij?
a litel waf and bete it wele togider with a sklyfe °. fet
9
it oue the fir and boile it; and whan the hatte p arifith
to goon ^ oue. take it adbrt and kele it, and whan it
9 9 . si
is p clarified^ do it to the ope with fug and fpices.
1 Chyryfe; jObirj/e in tlie pkfcefs. Cbcrifiye. Mf. Ed. II. 18.
Cbiiycs there are cherries. And this ciifh is evidently made of
Cherries, vehich probably wete chiefly imported at this time iron!
Flanders, though they have a Saxon name, cyppe;
m fondewe. Contents. It feems to mean dljjohcd. V. found in
GbiT.
n glevres. Whites. ° Sklyfe. Slice.
P hatte. Seems to mean lulling or wallop.
^ goon. Go;
£ fait
[ 34 3
fait it and loke it be ftondyng, florifli it with white
coliandre in confyt.
. — x*.
Croton1-. hi.
_ o 9 . o
Take the offal of Capons oj? of oJ?e bridd. make he
clene and pboile hem. take hem up and dyce hem.
9
take fwete cowe mylke and call Jnnne. and lat it boile.
e
take Payndemayn 5 and of p felf mylke and drawe
thurgh a cloth and caft it in a pot and lat it feej\
9'
take ayren yfode. hewe the white and caff j>to, and
alye the fewe with zolkes of ayren rawe. colo it with
fafron. take the zolkes and fry hem and florifli hem
pwith and with powdo douce.
i
%
v XX.
Vy ne grace h iii.i.
o
Take fmale fylett of Pork, and roll hem half and
fmyte hem to gobett and do hem in wyne a Vyneg
and Oynons ymynced and flewe it yfere do j>to gode
powdos a fait, a sue' it forth.
Croton. Mr. Ed. 2\. has Crayton, but a different difli.
6 Payndemayn. Whitebread. V. ad N° 41.
* Vync Grace. Named probably from -grccs, wild fwine, and the
mode of drolling in ivine. V. Gloll'. voce Vyt. c grace.
Fonhell.
C 35 ]
Fonnell”. m.ii.
t )
, Take Almand unblanched, grynde hem and drawe
bem up with gode broth, take a lornbe x or a kidde
and half rod hy. or the J?ridde ? part, fmyte hym 1
9 0
gobet and cad hym to the mylke. take fmale bridd
( i) j j
yfaded and ydynedz. and do ])to fug, powdo of ca-
✓ .
nell and fait, take zolkes of ayren harde yfode and
cleeneaa two and ypanced b with do of canell and
floridi p fewe above, take alkenet fryed and yfondredc
and droppe above with a fep> d and meffe it forth.
xx.
Donee ame in. in.
Take gode Cowe mylke and do it in a pot. take
_ 9
pfel. fawrge. yfope. fauay and ooj? gode herbes. hewe
hem and do hem in the mylke and fee]? hem. take
capons half yroded and fmyte hem on pecys and do
■9 9 . . n>
])to pyn and hony clarified, fait it and colo it with
fafron a sue it forth.
u Fonnell. Nothing in the recipe leads to the etymon of this
multifarious dilh.
* Lornbe. Lamb. v thridde. Third, per metathefitt.
% yfafted and yftyned. a cleeue. cloven.
b ypanced. pounced. c yfondred. melted, diffolvcd.
d fep\ feather.
e Douce Ame. a delicious difh. V. Blank Defire in GlofiT.
Titles of this tiflite occur in Apicius. See Humelberg. p. z.
E 2 Con-
C 3« 3
Connyng in Cyrip f,
^ 9
Take Conyng and fee]? hem wel 1 good broth, take
9 ' j
wyne greke and do bto with a porcion of vyneg and
j 9 9
flo of canel, hoole clow quybibes hoole. and ooj? gode
fpices with raifons coraunce and gyngyn ypared and
9
ymynced. take up the conyng and fmyte hem on
pecys and caft hem into the Siryppe and fee]? hem 3.
litel on the fyr and sue it forth.
t
XX.
Leche Lumbard e, iii. v,
Take rawc Pork and pulle of the fkvn. and pyke
e 9 _ f
out p ikyn fynew and bray the Pork in a mort w ayren
rawe do pto fug, fait, rayfons corance, dat mynced,
and powdo of Pep powdo gylofre. a do it-i a bladder,
and lat it fee]? til it be ynowhj. and whan it is ynowh,
|cerf it lelhe it h in likeneffe of a pefkodde \ and take
grete rayfons and grynde hem in a mort, drawe hem
lip wi|? rede wyne, do bto mylke of almand colo it
. _ 9 j
with fanders a fafron, and do jlto powdb of pep a of
( Cyrip. Ip {he procefs Siiyfipc. Cirypp, Contents. Strop, or
Sirup , as 133. Syryp, 132.
£ Leche Lumbard. So called from the country. Randle Homp
fays, Leach js “ a kind of jelly made cf creapi, ifing-glafs, fugar
V. and almonds, with other compounds.’!
h Lelhe it, Vide GlolT.
{ Peikodde. Liull or pod of a pea.
gilofre
XX.
ill, Illly
l
C 37 3
gilofre and boile it. and vvlian it is iboiledr'takc powdo
of canel and gyng, and tep it up with wyne. and do
i) J _
v»lle fife thyng togyd. and lo}ce fat it be renynsk, and
lat it not fee]? aft that it is cafi: togyder, a sue.it
forth.
V AA.
Connyng in clere broth. ni.vr,
_ 0 <)
Take Conyng and fmyte hem 1 gobet and waifsh
hem and do hem in feyre wat and wyne, and feej?
hem and fkym hem. and whan fey buth ifode pyke
j
hem clene, and drawe the broth thurgh a ftyno and
o . _ v v
do the flefsh fwith T a Poflynet and ftyne it l. and do
fto vyneg and powdo of gyng and a grete qntite and
fait afr the laffc boillyng and sue it forth.
Payn Ragon mf hi. vir.
Take hony fug and clarifie it togydre. and boile
it with efy fyr, and kepe it wel f° brenyng and whan
q
it hath yboiled a whijer'" take up a drope n ]?of wif ]?y
fyng and do it in a litel wat and loke if it hong ° to-
pyder. and take it fro the fyre and do fto the thrid-
► renyns. Perhaps ibin, from the old renne, to ran. Vide G!ofTf
1 dyne it. Clofe it. V. GlofT.
fP Payn ragon. It is not at all explained in the Recipe.
p Drope. Drop.
f ljong, {ding, or hang.
rdpndelp
t 33 ]
<J 0
»dendelepa powdo gyngen and ftere'iit togyd til it bi-
gynne to tliik and caft it on a wete r table, ldh it
. t q
and sue it forth w fryed mete on flefsh day or on
fyfshe dayes, x
LeteLardes3. iir.vm.
Take pfel and grynde with a Cowe my lk, medle it
^ t ij
Xvith ayren and lard ydyced take mylke aft j> J? had
9 9 _
to done c and myng u pvvith. and make ];of dyufe co-
u 9
lours. If ]> wolt have zelow, do J?to fafron and no
u 9
ttfel. If y wolt have it white:'' non]? pfel ne fafron
9 _ u 9
but do ];to amydon. If ]; wilt have rede do jito fan-
9
dres. It pou wilt have pownas x do fto turnefole y.
u 9
If ]> wilt have blak do Jno blode yfode and fryed. and
u
fet on the fyr 1 as many vcflels as J> haft colours j?erto
P thriddendele. Third part, perhaps, of brede, i. e. of bread,
may be eafually omitted here. V. Gloil".
r< Here, dir, r vvete, wet.
5 Lete Lardes. Lards in form of Dice are noticed in the procefs.
See Lei Coll. VI. p. 5. Lete is the Fr. Lalt , milk. V. N° 81.
or Brit, Llacth. Hence, perhaps, Lethe Cpyrus and Lethe Rule.
Iyel. Coll. IV. p. 227. But VI. p. 5, it is Lcche.
1 to done, i. e. done.
B myng. mix.
x pownas. Qu.
y turnefole. Not the flower Heliotrope, but a drug. Northumb.
Book, p, 19. I fuppofe it to be Turmeric. V. Brooke’s Nat.
Hift. of Vegetables, p, 9. where it is ufed both in victuals and tor
dyine.
and
[ 39 1
and feeb it Wei and lay Jrife colours T a cloth drd con^
9
and fithen ano]> upon him. and fithen the j^ridde and
the ferthe. and pfle it harde til it be all out clene.
And whan it is al eolde, lefh it thynne, put it 1 a
panne and fry it wel. and sue it forth.
XX.
Furmente with Porpays2. hi. ix.
9 '
Take Almand blanched, bray hem and drawe hem
up with faire wat, make furmente as before a and cad
0 9
p furmente Jjto. f mene it with Porpays.
_ XX.
Perrey of Pefon b. m.x.
Take pefon and fee]? hem fad and cove hem til pel
berd. j?enne take up hem and cole hem thurgh a
cloth, take oynons and mynce he and fee]? hem in the
9 . 9
fame fewe and oile ]>with, cad jito fugur, fait and
— 9
fafron, and fee]? hem wel ]?aft and sue hem forth.
xx.
Pefon of Almaynec. m. xi.
Take white pefon, waifshe hem fee]? hem a gretc
while, take hem and cole hem thurgh a cloth, waifshe
z Porpays. Porfeys, Contents, and fo N° 116. Porpus.
a as before. This is the tirft mention of it.
b Perrey of Pes5nr i. e. Peas. Perrey feems to mean pulp ;
vide N° 73. Mr. Ozell in Rabelais, IV. c. Go. renders Puree de
pots by Peas foup.
c Almayne. Germany; called Almony N° 47.
hem
t 4° ]
hem 1 colde wat til the bulks go off, caff hem in i
pot and coue ]> no breth d go out. and boile hem right
wel. and caff jnnne gode mylke of almand and a utye'
of flo of Rys wi]? po\vdo gyng fafron; and fait*
9 XX.
Chych *. iiiiXiii
. ^ 9
Take chich and wry liemfT afhes all hyjt, oj> lay
hem in hoot aymers s, at morroweh, vvaifshe hem in
dene wat and do hem one the fire with dene wat.
, _ #
fee]? he up and do ]?to oyle, garlec, hole fafron. powdo
fort and fait, fee]? it and meffe it forth;
XX.
Frenche '. nnxni.'
Take and fee]? white pefon and take oute p perrey k
c
$ pboile erbis $ hewe lie grete f caff he i a pot w the
perrey pulle oynons f fee]? he hole wel ! wat $ do he?
C t c _
to p Perrey w oile f lalt, colo it w fafron f meffe it
and caff J?on powdo douce;
4 breth. Breath, air, fteaffl. Mf. Ed.N°2.
c Chyches. Vida, vetches. In Fr. Cblcbcs.
{ wry hem. Dry bon, or cover hem. Chaucer,- v. tvrey;
£ Aymers. Embers; of which it is evidently a corruption.
h at morrowe. Next Morning.
* Frenche. Contents have it more fully, Frenche Oxtcs. Y.
N° 6.
k Perrey. Pulp. V. ad N° 70.
\
£
Makkc.
[ 41 ]
Makke h
XX.
III. XITII.
Take drawen benes and feep he wel. take he up of
the wat and cad he in a mort grynde hem al to doud
til pei be white as eny mylk, chawfma litell rede
9 c 9
wyne, cad J>among in p gryndyng, do ]?to fait, leflie
9 __
it I difsh. jtanne take Oynons and mynce hem fmale
Pill garlec and cad it in a pot with wat and oile.
and feep it, do yto fafron, fait, and powdo fort and
drefle it forth hool. i
Take pfel, fawge, garlec, chiboli, oynons, leek,
9 9
borage, mynt, porreet?, lenel and ton tredis% rew,
rofemarye, purflarye r, laue and waifche hem clene,
1 Makke. lgnotum.
m Chawf. Warm.
n bvon. Brown.
° Aquapatys. Aquapates, Contents. Perhaps named from the
water ufed in it.
f Porrectes. Fr. Porrette.
i Ton tredis. Crefli-s. V. Glofl’.
’ Purfl.rye. Purflain.
and feep hem i oile til j;ey be al bron n. and flonfsh
. 9 9
the difsh jrwith. and sue it forth.
Aquapatys
XX.
III. XV.
Salat,
XX.
III. XVI.
9
F
I
[ 42 ]
pike hem, pluk he fmall \vi]? J?yn 5 honde and myng
hem wel with rawe oile. lay on vyneg and ialt, and
sue it forth.
XX.
Fenkel in Soppes. iii.xvn.
Take blades of Fenkel. flirgde hem not to fmale,
do hem to fee}? in wat and oile and oynons mynced
pwith. do pto fafron and fait and powdo. douce, sue
it forth, take brede ytofted and lay the fewe ono-
ward.
1
XX.
Clath hi. xvin. *
Take elena campana and fee]? it \vatu. take it up
and grynde it wel in a mort. temp it up w ayren
— 0
fafron and fait and do it ou the fire and Iat it not
boile. caft above powdo douce and sue it forth.
XX.
Appulmoy*. iii.xtx.
Take Apples apd fee]? hem in wat, drawe hem
thurgh a ftyno. take almande mvlke j hony and flo
_ ,j .
of Rys, fafron and powdo fort and fait, and fee]? it
ftondyng y.
5 ])yn. thine, 1 Clat. Qu.
u wttter ; r. in water, as in N° 79.
* Appal moy. Appuimos. Mi. Ed. N° 17. named from the apples
employed. V. N° 149.
y ftondyng, thick.
Slete
C 43 3
A»
Slete z Soppes. mi.
9
Take white of Lek and flyt hem, and do hem to
fee); i wyne, oile and fait, rod brede and lay in
dyfsh and the fewe above and sue it forth.
XX.
Letelorye8. . nn,r.
Take Ayren and wryng hem thurgh a ftyno and
9 . _ —
do jjto cowe mylke with butt and fafron and fait and
feej? it wel. ledie it. and loke J?at it be dondyng. and
sue it forth.
9 XX.
Sowp Dorry b. mi. ii.
9
Take Almand brayed, drawe hem up with wyne.
9 __
boile it, cad buppon fafron and fait, take brede itoded
9 9 t
in wyne. lay bof a leyne c and anob of b fewe and
alle togydre. florilh it with fug powdo gyng and sue
it forth.
XX.
Raped. mi. nr.
9 __
Take half fyg and half raifons pike hem and waifshe
hem in wat fkalde hem in wyne. bray hem in a mort,
* Slete. flit.
a Letelorye. The latter part of the compound is unknown, the
firtl is Fr. Lait , milk. Vide N° 68.
b Sowpes Dorry. Sops endorfed. V. Dorry in Glofl".
e A leyne. a layer.
d Rape. A difTyllable, as appears from RaJ>ey in the Contents.
Rctpy, Mf. Ed. N° 49. Rapcr , ibid. II. 28.
F 2 and
[ 44 ]
and drawe hem thurgh a flrayno. cad hem in a pot
and pwip powdo of pep and oop good powdos. alay
it up with flo of Rys. and colo it with fandres. fait
it. $ mefle it forth.
XX.
mi. mi.
Sawfe Sarzyne \
Take hepp and make hem clene. take Almand
blanched, frye hem I oile and bray hem in a mort
9 9
with hepp. drawe it up with rede wyne, and do J?in
fug ynowhj with Powdo fort, lat it be ftondyng, and
alay it with flo of Rys. and colo it with alkenet and
u
mefle it forth, and florifh it with Pome garnet. If p
wilt in flefshe dayf feep Capons and take the brawn
C)
and tefe hem fmal and do pto. and make the lico f of
pis broth.
^ 9 XX.
Creme of Almand. nn.v.
9
Take Almand blanched, grynde hem and draw’e
hem up thykke, fet hem oue the fyre f boile hem.
fet hem adou and fpryng s hem with Vyneg, call hem
abrode uppon a cloth and call uppon hem fug. whan
9
it is colde gadre it togydre and leflie it in dyfsh.
c Sawfe Sarzyne. Sauje. Contents. Saraccr. ■, we prefjme, from
the nation or people. There is a Recipe in Mf. Ed. N° 54 for 3
Bruet of SarcyncJJc , but there are no pomgranates concerned.
{ lico. liquor. £ fpryng'. fprinkle.
Grewel
[ 45 ]
*
Grewel. of AlmancL
XX.
nil. VI.
9 t
Take Almand blanched, bray he w oot meelh. and
9 _
draw he up with wat. caft j?on Safron £ fait $c.
xx.
Cawdel of Almand mylk. iin.vn.
9 _
Take Almand blanched and drawe hem up with
wyne, do J?to powdo of gyng and fug and colo it
with Safron. boile it and sue it forth.
9 xx.
Jowt of Almand Mylke. nil. vm.
Take erbes, boile hem, hewe hem and grynde hem
fmale. and drawe hem up with wat. fet hem on the
9 . 9
fire and fee]? the rowt with the mylke. and caft }>on
fug £ fait. £ sue it forth.
*
\ *
XX.
Fygey k. im.ix.
9
Take Almand blanched, grynde hem and drawe
hem up with wat and wyne: quart fyg hole raifons.
caft ]?to powdo gyng and hony clarified, fee]? it wel £
fait it, and sue forth.
h oot meel. oat-meal.
* Jowtes. V. ad N° to.
k Fygey. So named from the figs therein ufed. A different
Recipe, Mf. Ed. N° 3, has no figs.
Pochee.
[ 46 ]
Pochee K mi. x.
Take Ayren and breke hem ! fcaldyng hoot wat.
and whan J?ei bene fode ynowh. take he up and take
zolkes of ayren and rawe mylke and fwyng hem to-
gydre, and do jpto powdo gyng fafron and lalt, fet it
oue the fire, and lat it not boile, and take ayren ifode
c
% cad p few onoward. f sue it forth.
XX.
Brewet of Ayren. im.xi.
f
Take ayren, wat and butt, and fee]? hem yfere
_ o _
with fafron and gobett of chefe. wryng ayren thurgh
a firayno. whan the wat hath foden awhile r'' take J?ene
the ayren and fwyng he with vious. and cad J)to. fet
9 . . _
it oue the fire and lat it not boile. and sue it forth.
XX.
Macrows m. iin.xn.
Take and make a thynne foyle of dowh. and kerve
, it on peces, and cad hem on boillyng wat f fee]? it
wele. take chefe and grate it and butt cad bynethen
and above as lofyns. and sue forth.
1 Pochee. Poached eggs. Very different from the prefent way.
m Macrows. Maccheroue , according to the Recipe in Altkri, cor-
refponds nearly enough with our procefs ; fo that this title feems to
want mending, and yet I know not how to do it to fatisfa&ion.
Todee.
4
C 47 ]
A A •
Toftee". mi. xiii.
Take wyne and hony and fond it°togyd and ikym-
it clene. and fee]? it long, do Jno powdo of gyng. pef>
and fait, toft brede and lay rhe few gto. kerue pecys
of gyng and flo it Jnvith and meffe it forth.
\
XX.
Gyngawdry p. iiii.xnir.
Take the Powche i and the Lyuo r of haddok, cod-
9
lyng and hake s and of oo]> fifshe, pboile he, take he
and dyce hem fmall, take of the felf broth and wyne,
a layo o? brede of galyntyne with gode powdos and
"9 9
fair, caft J?at fyfshe J?inne and boile it. f do J;to amy-
don. | colo it grene.
XX.
Erbowle r. iui.xv.
Take bolas and fcald hem with wyne and drawe
hem with u a ftyno do hem in a pot, clarify hony and
do gto with powdo fort, and flo of P»ys. Salt it $
florifh it w whyte aneys. $ sue it forth.
n Toftee. So called from the toafted bread.
" fond it. mix it. p Gyngatvdry. Qu.
Powche. Crop or flomach.
1 Lyud. Liver. V. N° 137.
* Hake. “ Afellus alter, live Merlucius, Aldrov.” So Mr. Ray.
See Pennant, HI. p. 156.
1 Erbowle. Perhaps from the fie/Ias, or Bullace employed.
u with, i, e. thurgh or thorough.
Refmolle.
C 48 3
\
Refmolle *. mi. xvr.
9 _
Take Almand blanched and drawe hem up with
J £) ' * J
wat and alye it with flo of Rys and do Jrto powdo of
gyng fug and fait, and loke it be not ftondyng?,
melfe it and sue it forth.
Vyande Cypre2.
XX.
IIII. XVII.
-j
Take 00 1 mele and pike out the flon and grynde
a fj
hem fmale, and drawe hem thurgh a ftyno. take mede
f) . 0 J 0. 9
oJ> wyne ifonded in fug and do Jrife finne. do J>to
powdo and fait, and alay it with flo of Rys and do
|j at it be ftondyng. if thou wilt on flefli day:' take
9 9
henn and pork yfode $ grynde hem fmale and do fto.
f melfe it forth.
Vyande. Cypre of Samon
XX.
IIII. XVIII.
_
Take Almand and bray hem unblanched, take cal-
* Refniulle. From the Rice there yfed; for Mf. Ed. II. N° 5.
lias where mny'c feems to be Fr. molle , as written alio in the
Roll. R:cc molcns potage. Lei. Coll. VI. p. 2 f'.
y Not ftondyng. Thin, diluted. V. N°9S. Not to [too] ftond*
yng, 1 2 1.
1 Cypre. Ciprc, Contents here and N° 98.
1 S.ur.tm. Salmon.
war
[ 49 ]
war b Samon and fee]? it in Iewe wat c drawe up pyn
almand with the broth, pyke out the bon out of the
fyfsh clene $ grynde it fmall $ caff py mylk f p togyd
| alye it w flo of Rys, do pto powdo fort, fug $ fait
iJ * t
$ colo it w alkenet $ loke p hit be not flondyng and
meffe it forth.
AA«
Vyannd Ryal. im.xix.
Take wyne greke, op rynyfshe wyne and hony
clarified pwith. take fib of rys powdo of Gyng op of
9 j J 9 _
pep f canel. op fio or canel. powdo of clow, fafron.
iJ 9 _ 9
fug cypre. mylberyes, op landr. $ medle alle pife to-
o
gid. boile it and fait it. and loke pat it be flondyng.
Comport d. c.
Take rote of pfel. pafternak of rafens e. fcrape hem
9 9
and waifthe he clene. take rap $ caboch ypared and
b calwar. SaUvar, N° 167. R. Holme fays, “ Cetlvcr is a term
“ uled to a Flounder when to be boiled in oil, vinegar, and fpices
“ and to be kept in it.” But in Lancafhire Salmon newly taken
and immediately drelfed is called Calmer Salmon : and in Littleton
Salar is a young falmon.
c Iewe water, warm. V. Gloll'.
* Compoft. A compofition to be always ready at hand. Holme,
III. p. 78. Lei. Coll. VI. p. 5.
e Palternak of rafens. Qu.
G
icorne.
C 50 ]
t
icorne f. take an erthen pane w clene wat $ fet it on
o.
the fire, cafl: all }fife Jnnne. whan J?ey buth boiled cafl:
c) 9 t)
]?to peer $ pboile hem wel. take jfife thyng up f lac
it kele on a fair cloth, do Jrto fait whan it is colde in
a veffel take vineg % powdo $ fafrch $ do bto. $ lat
0 i) ' 9
alle jfife thing lye p in al nyzt o]> al day, take wyne
greke and hony clarified tog i cl lumbarde mufiard $
raifons corance al hool. $ grynde powdo of canel
powdo douce f aneys hole. $ fenell feed, take alle
9 _ 9
Jfife thyng * cafl; togyd i a pot of erthe. and take pof
u
whan p wilt £ sue forth.
Gele s of Fyfsh. c. i.
o
Take Tench, pykesh, eelys, turbut and plays1,
kerue he to pecys. fcalde he $ waifche he clene. drye
/
f ypared and icorne. The firft relates to the Rapes, the fecond
to the Caboches, and means carved or cut in pieces.
s Gele. Jelly. Gchr, Contents here and in the next Recipe.
Gcjy , Mf. Ed. N° 55, which prefents us with much the fame pre-
fcription.
h It is commonly thought this fifn was not extant in England till
the reign of H. VIII. ; but fee N° 107. 109. J14. So Lucys, or
Tenchis, Mf. Ed. II 1.3. Pygus or Tenchis, II. 2. Pikys, 33
Chaucer, v. Luce; and Lei. Coll. IV. p. 226. VI. p. 1.5. Luce
fait. Ibid. p. 6. Mr. Topham’s Mf. written about 1250, mentions
Lupos aquatic os five Luceos amor git the fifh which the fi(h monger
was to have in his lhop. They were the arms of the Lucy family
fo early as Edw. I. See alfo Pennant’s Zool. III. p. 2S0, 4to.
* Plays. Plaife, the fifh.
he
[ 5r ] •
lie w a cloth do he I a pane do fto half vyneg f half
wyne $ fee]; it wel. (t take the Fyfshe and pike it
clene, cole the broth thurgh a cloth ito an erthen
9 _
pane, do gto powdo of pep and fafron ynowh. lat it
c
fee); and Ikym it wel whan it is yfoder7 dofkg grees
clene, cowche fifshe on chargeos $ cole the fewe tho-
row a cloth onoward $ sue it forth.
Gele of Flefsh. .c. n.
' 9 9
Take fwyn feet j fnowt and the eerys \ capons,
conyng calu fete, (j waifche he clene. f do he to fee]?
in the ]?riddel m of wyne $ vyneg and waf and make
forth as bifore.
Chyfanne n. .c.iii.
9
Take Ptoches. hole Tench and plays $ fmyte hem
to gobett. fry he I oyle blanche almand. fry he (j6 call
9 < _ ^9
fto raifons corance make lyo of crust of brede of rede
J e 9 t 9
wyne j of vyneg ]> Jmdde part )>w fyg drawen f do
9 j
fto powdo fort and fair, boile it. lay the Fifshe T an
erthen panne call the fewe fto. fee]? oynons ymynced
9
« call fine, kepe hit and ete it colde.
k Dof, i. e. do of.
1 Eerys. Ears.
01 Thriddel. V. ad N° 67.
n Chyfanne. Qu.
G 2 Congur
[ 52 ]
Congur 0 in Sawfe. .c. mi.
Take the Cong and fcald hy. and fmyte hy in
pecys f fee]; hym. take pfel. mynt. pelet. rofmarye. ff
a litul fawge. brede and fait, powdo fort and a litel
*"9
garlec, clow a lice, take and grynd it wel, drawe it
up with vyneg ];urgh a cloth, cad the fyfsh 1 a velfel
e
and do ]; fewe onoward f sue it forth.
Rygh p in Sawfe. .c. v.
Take Ryghzes and make hern clene and do he to
fee];, pyke he clene and frye hern i oile. take Almand
and grynde he 1 wat or wyne, do ];to almand blanched
hole fryed 1 oile. f corahce feeb the lyo grynde it
9 9 .
fmale $ do j;to garlec ygronde f litel fait f vions
powdo fort $ fafron ^ boile it yfere, lay the Fyfshe
o
in a velfel and cad the fewe yto. and melfe it forth
colde.
Makerel in Sawfe. .c.vi.
Take Makerels and fmyte hem on pecys. cad hem
9 9 . 9
on wat and vions. l'eej> hem with mynt and wij; oop
erbes, colo it grene or zelow, and melfe it forth.
B Congur. The Eel called Congrc. Sawce, Contents here, and
N° 105, 106.
p Ry£h- A Fifli, and probably the Ruj)'c.
Fykes
[ 53 3
Pykes in brafey .c. vil.
e 9
Take Pykes and undo hem on p womb r and waifshe
hem clene and lay hem on a rood Irne s j?enne take
9 9
gode wyne and powdo gyng f lug good wone 1 f lalt,
e
and boile it I an erthen panne f meffe forth J? pyke f
lay the fewe onoward.
Porpeys in broth. .c.viii.
Make as j?ou madeft Noumbles of Flelh with oynons.
Balloc u broth. .c. ix.
Take Eelys and hilde * hem and kerue hem to
pecys and do hem to feej? in wat and wyne fo j?at it
9 9 9 _ t
be a litel ou ftepid 7. do ]>to fawge and oo)> erbis w
few2 oynons ymynced, whan the Eelis buth foden
ynow7 do hem in a velfel, take a pyke and kerue it to
9 9 j
gobett and fee]? hym in the fame broth do ]>to powdo
gyng galyngale canel and pep, fait it and call the
9
Eelys jto f mefle it forth.
i Brafey. Qu.
1 Wombs, bellies.
* rood Irene, a reading iron.
1 good wone. a good deal. V. GloflT.
■ Balloc. Ballok , Contents.
* hilde. flyn.
y on depid. deeped therein. V. N° no.
* few, i. e. a few.
Eles
[ 54 ]
Eles in Brewet. ,c. x.
9 j
Take Crust of brede and wyne and make a lyo,
do tto oynons ymynced, powdo. f canel. $ a litel wat
J . o
and wyne, loke ]?at it be ftepid, do pto fait, kerue
]?in Eelis $ fee]? he wel and sue hem forth.
Cawdel of Samoa. .c.xi.
9
Take the gutt of Samon and make hem clene. pboile
hem a ly tell . take hem up and dyce hem. flyt the
white of Lekes and kerue hem fmale. cole the broth
9 9. t
and do the lek Jnnne w oile and lat it boile togyd
yfere a. do the Samon icorne Inn, make a lyo of
__ 9 9 . _
Almand mylke % of br&ie $ caft pro fpices, fafron
and fait, fee]? it wel. and loke bat it be not ftondyng.
Plays in Cyce. .c.xn.
Take Plays and fmyte hern b to pecys and fry hem in
oyle. drawe a lyo of brede $ gode broth $ vyneg.
and do j>to powdo g'yng. canel. pep and fait and
t
loke ]? it be not flondyng.
For to make Flaumpeyns. .c. xm.
Take dene pork and boile it tendre. ]?enne hewe
1 9
it fmall and bray it final in a niort. take fyg and boile
a togyd yfere. One of thefe (hould be ftruck out.
b Vide N° 104. Qu.
hem
[ 55 ]
hem tendre in finale ale. and bray hem and tendre
9 _ j
chefe jjwith. j?cne waifthe hem 1 wat f f?ene ly c hem
o t j
alle togiel w Ayren, j?enne take povvdo of pep. or els
po'.vdo marchant i ayren and a porcion of fafron and
^ fJ tJ
fait, bene take blank fug. eyren $ flo f make a pad
t 9 9
w a roller, bene make pof finale pelett d. $ fry he brou
t 9 '
l clene grece $ fet hem afyde. j?enne make of J> oo]>
1 t 9
deel e of p pad long coffyns 1 f do p comade s }>in. and
clofe he faire with a couto h, f pynche lie fmale about.
9
pane kyt aboue foure o]j fex wayes, Jeanne take euy 1
t _ . t
of p kuttyng up, f j?ene colo it w zolkes of Ayren,
9 u
and plant hem thick, ito the flaumpeyns above p p
kutted he $ fet he T an ovene and lat hem bake efelichk.
and j^anne sue hem forth.
9.
For to make Noumbl in Lent. .c.xim.
Take the blode of pykes oj) of cong and nyme1 the
_ 9 iJ
panch of pykes. of cong and of grete code lyngm, %
c
c ly. mix.
A Pelettes. Pclotys , Mf. Ed. N° 1 6. Balls, pellets, from F r. pelotc.
c deel. deal, i. e. part, half.
f Cotfyns. Pies without lids.
E comade. Qu.
h couro. coverture, a lid. 1 euy. every.
k efelich. eafily, gently.
1 nyme. take. Perpetually ufed in Mf. Ed. from Sax. mman.
m code lyng. If a Ccdling be a fmall cod, as we now underlland
it, great codling feems a contradiction in terms.
4
boile
C 56 ]
boile he tendre f mynce he fmale ? do he 1 bat blode.
<•) u . 1
take crust of white brede f dyne it thurgh a cloth.
£enne take oynons iboiled and mynced. take pep and
_ J 9 j 9
fafron. wyne. vyneg ayfell n op aleg § do j?to $ sue
forth.
For to make Chawdon ° for Lent. .c. xv.
. o J e 9
Take blode of gurnard and cong $ p panch of gur-
nard and boile he tendre f mynce he fmale, and make
9 _
a lyre of white Crust and oynons y my need, bray it i
9
a mort $ Jeanne boile it togyd til it be dondyng. j?enne
iJ _ . o
take vyneg op ayfell f fafron f put it pto and sue it
forth.
Furmente with Porpeys. .c. xvi.
Take clene whete and bete it fmall in a mort and
fanne out clene the doud, penne waidhe it clene and
boile it tyl it be tendre and brou. banne take the
_ 9 9 . . 9
fecunde mylk of Almand f do Jno. boile he togid til
e
it be dondyng, and take p fird mylke & alye it up
wij? a peheL take up the porpays out of the Fur-
mente lefhe hem T a didie with hoot wat. do fafron
B Ayfell. Eifel, vinegar. Littleton.
• Chawdon. V. Glofl'.
r Penne. Feather, or pin. Mf. Ed. 28.
to
[ 17 ]
to ]> furmente. and if the porpays be fait, feep it by
by felf, and sue it forth.
9 -
Fylett in galyntyne. .c. xvn>
Take Pork, and rod it tyl the blode be tryed out f
e 9 __
]) broth take crust of brede and bray hem i a mort, a
e
drawe he thurgh a cloth with p broth, Jenne take oy-
nons a leflie hem on brede a do to the broth. J’anne take
pork, and leflie it clene with a dreflyng knyf and call
fe
it into p pot broth, (j lat it boile til it be more tendre.
9
banne take bat lyo bto. bane take a porcio of pep
_ 9 9
and fandr f do J;to. j?anne take pfel $ yfope | mynce
it finale f do J)to. pane take rede wyne op white grece
_ 9 # %
$ rayfons $ do pto. f lat it boile a lytel.
Veel in buknade r. .c.xvin.
Take fayr Veel and kyt it in fmale pecys and boile
9
it t6ndre I fyne broth oj> in wat. J>anne take white
9 9 . (J
brede oj? waflel s, and drawe J?of a white .... lyo
e J t _
wij> fyne broth, and do p lyo to the Veel, $ do fafron
9
pto, bane take pfel $ bray it i a mort $ the Juys c
9 9
J;of do J;to, and J>ane is Jus half zelow $ half grene.
9 the broth. Suppofed to be prepared beforehand.
* Buknade. V. N° 17.
• Waftel. V. Gloff.
1 Juys. Juice.
Jane
H
[ 5S ]
pane take a portion of wyne $ powdcrmarcbamt | do
9 t 9 _ j
pto and lat it boile wele, and do pto a litel of” vyncg*
$ sue forth.
Sooles in Cynee x. .c. xix.
Take Sooles and hylde hem, feep hem in wat,
fmyte he on pecys and take away the fynnes. take
_ 9 9 t
oynons iboiled f grynde the fynn pw and brede.
9 J
drawe it up with the felf broth, do pto powdo tort,
fafron 5 hony clarified with fait, feep it alle yfere.
9
broile the fooles $ mefife it T dyfsh $ lay the fewe
above. $ sue forth.
9 _ Xx.
Tench in Cynee. vi.
9
Take Tench and fmyte hem to pecys, fry hem,
drawe a lyo of Rayfons corance witp wyne and wat,
do J;to hool raifons $ powdo of g'yng of cl owes of
9 9 t fj
canel of pep do the Tench pto $ feep he w fug cypre
^ fait. $ mefife forth.
° life! n-f vyneg’. We fay, a little vinegary omitting of. So 152,
a ly tuli of lard.
x Cynee. Cyncy, Contents, both here and N° 120. 123. See
before, N° 25.
6
Oy tiers
[ 59 ]
. AA
Oyflers m Gravey. vi. i.
Schvl y Oyflers and fee]? hem in wyne and in hare 2
own broth.' cole the broth thurgh a cloth, take al-
9 _ _
mand blanched, grynde he and drawe he up with
the felf broth. $ alye it wij? flo of Pvys. and do the ]
9 J rJ fj
oyflers yinne, call in powdo of gyng, fug, macys.
fee]? it not to ftondyng and sue forth.
XX.
Mufkels a in brewet. * vi.ir.
Take mufkels, pyke hem, feeb hem with the owne
broth, make a lyo of crust b $ vyneg do in oynons
9 9
mynced. $ cafl the muskels J>to % fee]? it. $ do j?to
powdo w a lytel fait $ fafron the famewife make of
oyflers.
_ • XX.
Oyflers in Cynee. vi. in.
Take Oyflers pboile hem l her owne broth, make
a lyo of crust of brede $ drawe it up wib the broth
and vyneg mynce oynons $ do J>to with erbes. (fc cafl
9 9 ^
the oyflers jiinne. boile it. do ]>to powdo fort £
fait. £ meffe it forth.
y Schyl. (hell, take of the (hells.
* hare, their, her. N° 123. Chaucer.
3 Mulkles. mujkels below, and the Contents. Mufcles.
crudes, i. e. of bread.
rr2
Cawdel
[ 6o ]
XX.
vi. mr.
Cawdel of Mufkels.
Take and fee]? mufkels, pyke hem clene, and waifshe
o
hem clene 1 wynei take almand | bray he. take some
of the mufkels and grynde lie. $ fome hewe fmale,
drawe the mufkels ygr5nd w the felf broth, wryng
9 _ _ . 9
the almand with faire wat, do alle Jrife togid. do J?to
vious and vyneg. take whyte of lek £ pboile lie
weh wryng oute the waf and hewe he fmale. call
9 c _ 9
oile ]?to w oynons pboiled $ mynced fmale do ]>to
powdo fort, fafron and fait, a ly tel fee]? it not to to c
ftondyng (js meffe it forth.
XX.
Mortrews of Fyfsh. vi.v.
Take codlyng, haddok, op hake and lynos with
e
the rawnes d and feeb it wel in waf. pyke out ]?
bones, grynde fmale the Fyfslie, drawe a lyo of al-
mand (fc brede w the felf broth, and do the Fyfshe
9 ,9 a?
gronden j?to. and fee]? it and do pto powdo fort, fab-
run and fait, and make it ftondyng.
XX,
Laumpreys in galyntyne. vi.vi,
j 9
Take Laumpreys and fie e hem with vyneg o]? with
white wyne $ fait, fealde he ! waf. flyt hem a litel
* to to, i. e. too too. Vide N° 17.
d ia'.vDgi. roes. e lie, flay, kill.
SC
[ 6, ]
9
at ]> nauel $ reft a litel at the nauel. take
out the gutt at the ende. kepe wele the blode. put
the Laumprey on a fpyt. rooft by (fc kepe wel the
grece. grynde rayfons of corance. by upfwvyneg.
wyne. and crust of bredc. do j:to powdo of gyng. of
galyngale s. fto of canel. powdo of clow, and do J;to
_ t c c
raifons of corance hoole. w p blode $ p grece. fee]?
it £ lalt it, boile it not to ftondyng, take up the
Laumprey do by in a chargeoh, § lay p fewe ono-
ward, $ sue hy forth.
— . xx.
Laumprons in galyntyne. vi. vn.
Take Lamprons and fealde he. fee]? hem, rneng
powdo galyngale and fome of the broth togyd $
boile it ^ do Jno powdo of gyng $ fait, take the
Laumprons $ boile he $ lay he i dylsh. $ lay the fewe
above. $ sue fort.
Lofcy.ns 1 in Fyfsh Day. vi. vm.
9 _
Take Almand unblanched and waifthe he clene,
e _ t
drawe he up with wat. fee]? p mylke tj alye it up w
f hy up. A word feerns omitted ; drawe or lye.
£ of galyngale, i. e. powder. V. N° ioi.
h Chargeo’. charger or dilh. V. N° 127.
* Lofeyns. \‘0(yw, Contents.
lofeyns.
[ 62 1
e _ j
lofeyns. call: pto fafron. fug. $ fait f meffe it forth with
colyandre 1 confyt rede, $ sue it forth.
0 xx.
Sowp of galyntynek. ' vi. ix.
Take powdo of galyngale with fug and fait and
boile it yfere. take brede ytofted. and lay the fewe
onoward. and sue it forth.
Sobre Sawfe.
XX'.
VI. X.
Take Rayfons, grynde hem with crust of brede, and
drawe it up with wyne. do pto gode powdos and fait.
9 q 09
and fee]? it. fry roch, looch, fool, op oop gode Fyfsh,
c
call p fewe above, $ sue it forth.
WA.
Cold Brewet. vi.xi.
_ o
Take crome 1 of almand. dry it in a cloth, and whan
it is dryed do it in a velfel, do pto fait, fug, and white
powdo of gyng and Juys of Fenel and wyne. and
lat it wel ilonde. lay full $ melfe f dreffe it forth.
o . xx.
Peer m in confyt. vi.xii.
o
Take peer and pare he clene. take gode rede wyne
0 _ 9 e 9 0
$ mulberes n op fandr and feep p peer pin $ whan pei
k Sowpes of Galyntyne. Contents has in, rede. Sowpes means
Sops. 1 crome. crumb, pulp. m Peer, pears.
n mulberes. mulberries, for colouring.
buth
[ 63 ] .
buth yfode, take he up, make a fyryp of wyne greke.
op vnage°w blanche povvd op white fug and powdo
j 9 9 .
gyng $ do the per pin. fee]? it a lytel $ meffe it
forth.
-AA .
EgurdoucePof Fyfshe. vi. xm.
9 9 9 9
Take Loch op Tench op Solys fmyte hem on pecys.
fry he in oyle. take half wyne half vyneg and fug $
9 _ _ _
make a firyp. do pto oynons icorue 9 raifons corance.
and grete raylons. do pto hole fpices. gode powdos
and fait, meffe p fyfsh $ lay p fewe aboue and sue
forth.
Colde B re wet.
XX.
VI. XIIII.
Take Almand and grynde he. take the tweydel r
9 i j
of wyne op the priddell of vyneg. drawe up the Al-
_ o 9 t [> 9
mand pw. take anys fug (fc branch of fenel grene
c 9
fewe. $ drawe he up togyd w p mylke take poudo
/J 9
of canell. of gyng. clow. $ maces hoole. take kydde
9 _ 9
op chikens op flefsh. f choppe hem fmall and fee]?
hem. take all pis flefsh whan it is foden f lay it I a
0 Vernage. Vernaccia, a fort of Italian white wine, V. GlofL
P Egurdouce. Vide GlofT.
1 icorue, icorven. cut. V. GlofT.
r Tweydel. Two parts.
clene
C<J
[ c4 ]
9 9
clene velfel $ boile ]> fewe f cad J?to fait. jenne cafl
e ' 9
al j^is in J> pot with flefli. $r. s
— Xx>
Pevorat11 for Vcel and Venyfon. vi. xv.
Take Brede j fry it in grece. drawe it up with broth
J i) j
and Vyneg, take pto powdo of pep $ fait and feite it
on the fyre. boile it and raeffe it forth.
_ . xx.
Sawfe u blanche for Capons yi'ode. vi. xvi*
o _
Take Almand blanched and grynd hem al to douft.
temp it up with vions and powdo of gyngyn and
meffe it forth.
Sawfe Noyre for Capons y rolled, vi. xvir.
9
Take the lyu of Capons and rood it wel. take
anyfe and greynes de Parys x. gyng. canel. | a lytill
crufl of brede and gnde it fmale. and grynde it up
t 9
w vions. and wit]? grece of Capons, boyle it and sue
it forth.
* (ft. i. e. sue forth.
* Pevorat. Peverade, from the pepper of which it is principally
compofed.
11 Sawfe. Sawce , Contents. As N° 137.
* de Parys. Of Paradife. V. Pref.
/
Galyntync.
[ «J ]
A A •
Galyntyney. vi.xvm.
o
Take crust of Brede and grynde hem finale, do
9 J 9
])to powdo of galyngale, of canel, of gyngyn and fait
it, tempre it with vyneg and drawe it up Jmrgh a
ftrayno f meffe it for tin
XX.
Gyngen2. vi.xix.
Take payndemayn and pare it clene and funde it
in Vineg, grynde it and temp it wij? Vyneg, and with
•powdo gyng and fait, drawe it thurgh a fly no. and
sue forth.
XX.
Verde “Sawfe. vii.
Take pfel. mynt. garlek. a litul spell b and fawge,
a litul canel. gyng* pip* wyne. brede. vyneg ft fait
grynde it final w fafron f meffe it forth.
XX.
Sawfe Noyre for Malard. vn. i.
Take brede and blode iboiled. and grynde it and
•drawe it thurgh a cloth w Vyneg, do Jito powdo of
y Galvntyne. Galentyne, Contents.
z Gyngcn. From the powder of Ginger therein ufed.
3 Veide. It has the found of Grecn-faucc, blit as there is no
Sorel in it, it is fo named from the other herbs.
* a litul spell. Wild thyme.
I
gyns
\
[ 66 ]
tJ c
gyng ad of pep. f p grece of the Maulard. fajt it,
boile it wel and sue it forth,
XX.
Cawdel for Gees. vn.n,
Take garlec and gnde it fmale. Safron and flo j?T
with $ fait, and temp it up with Gowe Mylke. and
fee]? it wpl and sue it forth.
_ 9 xx.
Chawdon c for Swann vir. nr.
e 9 e 9
Take p lyu and p offalldof the Swann f do it to
feeb l gode broth, take it up. take out p bonys. take
(J 9
d hewe the fiefsh fmale. make a Lyo of crust of brede
e e 9 (J _
$ of p blode of p Swan yfoden. & do }>to powdo of
9 e
clow $ of pip f of wyne f fait, f feep it f caff p fiefsh
9 t e
J.to ihewed. and meffe it forth w p Swan.
XX.
Sawfe Camelyne'. vii.im.
Tajie Rayfons of Corance. kyrnels of notys. $
crust of brede f powdo of gyng clow flo of canel. by
it f wel togyd and do it ]>to. fait it, temp it up with
vyneg. and sue it forth.
e Chawdon. . V. GlolT.
^ oifall. Ex/a, Gibles.
f Camelyne. Qu. if Canelyne from the Fluor of Canel ?
f by. bray.
I
Lumbar-d
[ «7 ]
A A •
Lumbarcl Milliard. vii.v.
Take Milliard feed and waifhe it f drye it 1 an
evene, grynde it drye. farfe it thurgh a farfe. clarifie
t d . 9
hony w wyne $ vyneg $ Here it wel togedr and make
u t 9
it thikke ynow^. $ whan wilt fpende J?of make it
thynne w wyne<
Nota*
XX.
vil. Vi.
Cranes g and Herons Ihul be arnled h with lard of
Swyne. and eten with gyng.
Nota*
XX.
vn. viL
Fokok and Ptruch fhul be pboiled. lardid and
tolled, and eten with gyngen.
s Cranes. A difli frequent formerly at great tables. Archxo-
logia, II. p. 1 7 1. mentioned with Herons, as here, Mf. Ed. 3.
where the fame Recipe occurs, et v. Lei. Coll. IV. p. 226. VI. p.
38. Rabelais, IV. c. 59. E. of Devon’s Feaft.
h armed. Mf. Ed. Nb 3. has enarmed , as may be read there.
Jinarmed , however, in Lei. Co Heft. IV. p. 22$. means, decorated
with coate of arms. Sheldes of Brawn are there in armor , p. 226.
However, there is fuch a word as enorned. Leland, p. 280. 285.
297. which approaches nearer.
I 2
Fry
[ 68 ]
_ AA*
Fry blanched. vii. vm.
9 _
Take Aim and blanched and grynde he al to doud,
do pifc l a thynne foile. clofe it binne fad. and fry it
t J i)t
in Oile, clarifie hony w Wyne. (£ bake it J?w.
J 9
Fryto of Padernak of
of Apples \
9 9 9
Take fkyrwat and pastnak and apples, (f pboile fie,
fj fj 9
make a bato of do and ayren, cad pto ale. fafron £
c J __
fait, wete he ! p bato and frye he i oile or I grece. do
q ^
]>to Almand Mylk. ft sue it forth.
J XX.
Fryto of Mylke. vii.x.
9 e 9
Take of eruddk and pde out p wheyze1. do Jno su
whyte of ayren. fry he. do jito. (fc lay on fug and
melfe forth.
<J XX.
Fryto of Erbes. vn.xi.
_ c J
Take gode erbys. grynde he and medle m he w do
and wat j a lytel zed and fait, and frye he i oyle. and
r
ete he w cl ere hony.
* Fry tour, &c. Contents has only, Fry tours of Paf.crv.ahs*
N. B. Frytour is Fritter.
k Cruddes. Curds, per metathefin.
1 wheyze. whey. w medle, mix.
Rafyols.
XX.
VI I. IX.
[ 69 3
Rafyols ". vn. xir.
Take fwyne lyuos and fee]? he wel. take brede
grate ir. and take zolkes of ayren. $ make hit fowple °
9
and do pto a lytull of lard carnon lyche a deep. chefe
gtyd q $ whyte grece. powdo douce $ of gyng f
0 e e
wynde it to ball r as grcte as apples, take p calle of J>
e
fwyne 5 caft eiie s by hy felf pin. Make a Cruft i a
e <•).
trape '. and lay p baft J/in $ bake it. and whan pey
buth ynowj : put pin a layo of ayren w powdo fort
and Safron. and sue it forth.
9 xx.
Whyte Mylat “. vn.xin.
Take Ayren and wryng he thurgh a cloth, take
powdo fort, brede igrated, & fafron, $ caft pto a gode
qntite of vyneg with a litull fait, medle all yfere.
_ .9. _
make a foile I a trap f bake it wel pinne. and sue it
forth.
n Rafyols. Raliowls, Contents. Qu. the etymon.
0 fowple. fupple.
p carnon lyche a dee. Cut like dice, diced. Fr. De; lingular
of Dice.
9 gtyd. grated, igrated , N° 153.
r wynde it to balles, make it into Balls.
s eue. each.
1 trape. pan, or dilh. French.
* Mylates. Contents, Milates; but 155 as here. Qu.
3
Crof-
C 7° ]
Cruftardxof Flefsh.
Take peions?
fmyte he T gobett
XX.
VII. XHIIrf
and finale bridtf
9 , 9
trij? viaws z do j?to faf*
ron, make a cruft I a trap, and pync’ne it. $ cowche
e 9. 9. . _ J
y flefsh Jnnne. $ caft Jnnne Raifons corance. powdo
douce and fait, breke ayren and wryng hem thurgh
e e 9 t
a cloth fwyng ]> fewe of ]> Jnv and helde
itauppon the flefsh. coue it bake it web and sue
it forth.
9 xx.
Mylat of Pork. vn. xv.
t __
He we Pork al to pecys and medle it w ayren &
chefe igted. do J;to ppwdo fort fafron $ pyner b with
9
fait, make a cruft i a trap, bake it wel Jnnne, and sue
it forth.
9 xx.
Cruftard of Fyfshe. vii.xvi.
9
Take loch, laumprons, and Eelis. fmyte hem on
pecys, and ftewe he Wib Almand Mylke and vions,
frye the loch i oile as tofore. and lay J> fifsh Jnnne*
x Cruftards. Pies.
y peions. pigeons. V. ad N° 4S.
* viaws. Verjuice.
a helde it. pour, caft.
k pyner. Vide Pref. ;
Caft
C 71 3
cad pon powdo fort powdo douce, with rayfons co-
raoce $ prunes damyfyns. take galyntyn and p fewe
pinne, and fwyng it togyd and cad x the trape. f
bake it and sue it forth.
9 xx.
Crudard of Eerbiscon fyfsh Pay. vii.xvn.
Take gode Eerbys and grynde he fmale with walle-
9 . _
not pyked clene. a grete portion, lye it up almod wib
9 # ^ t
as myche vions as wat. feep it wel w powdo and
___ t c
Safron woute Salt, make a crud in a trap and do p
9. ... r)
fyfsh pinne undewed wip a litel oile gode Powdo.
. . e 9
whan it is half ybake do p fewe pto $ bake it up.
u
If p wilt make it clere of Fyfsh feep ayren harde. $
e 9 i t J
take out p zolk $ gnde he w gode powdos. and alye
it up with gode dewes * and sue it forth.
XX.
Lefshes e fryed in lenton f. vn. xvm.
— 9
Drawe a thick almande Mylke wip wat. take dat
t 9 t
and pyke he clene w apples and peer $ mynce he w
u e 9 e u
pnes damyfyns. take out p don out of p pnes. £
u 9 # fj
kerue the pnes a two. do pto Raifons fug. do of ca-
9 j J
nel. hoole macys and clow, gode powdos f fait, colo
c Erbis. Rather F.rbis and Fifsb.
d ftewes. V. N° 170.
f Lefnes. V. Leche Lumbard in GlofT.
( lenton. Lenton, Contents, i. e. Lent.
hem
L 72 ]
t _ o
hem up w fandr. meng Jftfe with oile, make a coffyn
as J> drdeft bifor $ do ]?is Fars s J>in. and bake it wel
and sue it forth,
XX.
Waftels y farced. vn.xix,
c
Take a Waftel and hewe out p crinnes. take ayren
e e J
£ fhepis talow $ p crinn of p fame Waftell powdo
fort ft fait w Safron and Raifons corance. $ medle alle
e
pife yfere 5 do it in p Waftel, clofe it $ bynde it fail
togidre. and fee]? it wel,
xx.
oawge y farced. vnr.
Take fawge. grynde it and temp it up with ayren,
9 __ 0
a fawcyst h $ kerf hy to gobett and caft it 1 a pofty-
9
net. and do J>wij? grece $ frye it. Whan it is fryed
9 t
ynowz caft J?to fawge w ayren make it not to harde.
caft ]>to powdo douce, meffe it forth. If it be in
9 _
Ymber day f take fauge butt £ ayren, and lat it ftonde
c
wel by p faufe *, $ sue it forth,
XX.
'Sawgeat. vnr.i,
5
Take Pork and fee]? it wel and gnde it fmale and
9 j
jnedle it wi]? ayren f brede. ygrated. do pto powdo
£ F;irs. Vide GloiT. h faweyfter. Qu,
•* ftonde wel by the faufe. Become thick with the fawce.
k Sawgeat. So named from the Sage, or Sa^vgr.
fort
[ n 1
fort and fafron with pyn g fait, take $ clofe litull
9 j
Ball l foiles 1 of fawge. wete it with a bato of ayren
$ fry it. $ sue it forth.
XX.
Cryfpesm. vin.ii.
Take flo of pandemayn and medle it with white
grece ou the fyr in a chawfo n and do the bato pto
queyntlich ° Jmrgh py fyngos. or thurgh a Ikymo.
t q 9
and lat it a litul p quayle ** a litell fo p p be hool jiinne.
And if b wilt colo it wij? alkenet yfondyt. take he up
g calf pinne fug, and sue he forth.
AA.
Cryfpels. vm. in.
Take and make a foile of gode Pad as thynne as
Pap. kerue it out f fry it in oiie. oj;’ I j> r grece and
1 foiles. leaves.
m Cryfpes. Mf. Ed. N° 26. Ctyppys, meaning Crlfps , Chaucer
having crips , by tranfpofition, for crifp. In Kenty is commonly put
before they^ as baps is bafp> waps is wajp. V. Junius. V. Happs ,
and Hajpe, and Wafp.
n chawfo. chaffing difh.
0 quentlich’. nicely.
p a litul. Dele.
9 quayle. an cool ?
1 ]j grece. Dele the.
p re-
K
[ 74 ]
]> remnant1 * * * 5, take hony clarified and flaunne* ]>\vy alye
hem up and sue hem forth.
AAi
Tartee. vin.iin.
9 _
Take pork yfode. hewe it (E bray it. do ]?to ayren.
Raifons fug and powdo of gyng. powdo douce, and
fmale bridd famong & white grece. take prunes, faf-
ron. $ fair, and make a cruft 1 a trap f do b Farsu
9.
fin. ^ bake it wel $ sue it forth.
XX.
Tart in Ymbre x day. vnr. v.
__ c
Take and gboile Oynons pffe out J? wat $ hewe
he fmale. take brede bray it i a mort. and temp it
t 9,9 _ . _
up w Ayren. do fto butt, fafron and fait, raifons
corahs. $ a 1 i tel fug with powdo douce, and bake it T
a trap. $ sue it forth.
Tart de Bry y. vm. vi.
Take a Cruft ynche depe in a trap, take zolkes of
c
Ayren rawe f chefe fuayn z. $ medle it f J> zolJk.es to-
e
s ]5 i;emnant, i. e. as for the remnant.
1 flaunne. French cultard.
<i o
u Fars, r. \ Fars.
* Ymbre. Ember.
y de Bry. Qu. Eric, the country.
z Chefe ruayn. Qu. of Roifen. V. ad 49.
gfd*
[ 75 ]
gyd. and do pto powdo gyng. fug. fafron. and fait,
do it in a trap, bake it and sue it forth.
Tart de brymlent
XX.
VIII. VII.
9 — .
Take Fyg $ Rayfons. ? waifshe he in Wyne. and
i t 0
gnde hem fmale w apples (£ per clene ypiked. take
he up and call he in a pot wip wyne and fug. take
q q
falwar Salmon b yfode. op codlyng, op haddok,
bray he final, f do pto white powdos $ hool fpices. f
fait, and feep it. and whanne it is fode ynow^. take
it up and do it in a veffel and lat it kele. make a
e q_
Coffyn an ynche depe f do p fars pin. Plant it bouec
t c q
w prunes and damyfyns. take p Ron out, and wip
dates qrte rede d and piked clene. and coue the coffyn,
and bake it wel, and sue it forth.
AA.
Tartes of Flefhe. viii.vm.
Take Pork yfode and grynde it fmale. tarde f harde
a Brymlent. Perhaps Midlent or High Lent. Bryme , in Cot-
grave, is the midfi of Winter. The fare is certainly lenten. A. S.
bjryme. Solennis, or beginning of Lent, from A. S. bpymm, ora,
margo. Yet, after all, it may be a miftake for Prymlent.
b falwar Sam5n. V. ad N° 98.
c plant it above. Stick it above ^ or on the top.
* qrte red. quartered.
e Tartes of Flefh. So we have Parte Poleyn , Lei. Coll. IV.
p. 226. i. e. of Pullen, of Poultry.
1 tarde, r. take. For fee N° 169.
K 2
eyren
[ 7* ]
eyren ifode f ygronde and do j>to with Chefe ygronde.
take gode powdo and hool fpices, fug, fafron, and
9
fait $ do ]?to. make a coffyn as to feel fayde g| do J?is
jdnne, $ plant it w fmale bridd iflyned $ conyng.
hewe he to fmale gobett £ bake it as tofore. $ sue it
forth.
9 xx.
Tartlet. viii.ix.
2
Take Veel yfode and gnde it fmale. take harde
_ _ 9
Eyren ifode and ygrond f do ]?to with prunes hoole h.
9 , _ o' _ _
dat. icorue. pyn and Raifons corance. hool fpices &
powdo. fug. fait, and make a litell coffyn and do jds
fars Junne. $ bake it $ sue it forth.
9 xx.
Tart of Fyfshe. vm. x.
Take Eelys and Samon and fmyte he on pecys. £
ftewe it 1 1 almand mylke and vious. drawe up on
,9 9
almand mylk wij? p ftewe. Pyke out the bon clene of
9 e e
p fyfsh. and fave p myddell pece hoole of p Eelys $
gnde p ooj? fifsh fmale. and do pto powdo, fug, £ fait
a t 9 t 9 e
and gted brede. $ fors p Eelys |>w per as k p bonys were
e 9 e iJ
medle p ooJ> dele of the fars $ p mylk togid. and colo
s to feel fayde. perhaps, to hold the fame.
h hoole, whole.
5 it. rather hem, i. e. them.
k Jeras. where. V. N° 177.
it
[ 77 ]
t 9
it w fandr. make a cruft in a trap as before, and bake
it jdn and sue it forth.
XX
Sambocade1. viii.xi.
q
Take and make a Cruft i a trap, f take a crudd
€
and wryng out f? wheyze. and drawe he burgh a
“ J „ e n* *> 9 9
ftyno. and put l p ftyno crust, do pto fug the Jaridde
9 9
part $ fomdel m whyte of Ayren. $ Ihake }>in blom
t
of elren ". f bake it up w curofe 0 f mefle it forth.
ErbolatP. vin. xi r.
9 9 9
Take gfel, mynt% fauey, | fauge, tanfey, vuayn,
clarry, rewe, ditayn, fenel, fouthrenwode, hewe he
i C ^ 9
$ gnde he fmale, medle he up w Ayren. do butt T a
c 9
trap, f do p fars }>to. $ bake it f mefte it forth.
XX.
Nyfebek*. viii.xm.
9 9 ^ 9
Take pc J?ridde part of fowre Dokk and flo pto. $
bete it toged tyl it be as towh as eny lyme. caft pto
1 Sambucade. As made of the Samhicus , or Elder.
m Somdel. Some.
" Blom of Elren. Elder flowers.
0 curofe.
P Erbnlat, i. e. Herbolade, a confection of herbs.
1 myntes, mint.
r Nyfebek. Qu.
fait.
i
C 78 ]
fait, f do it 1 a difshe holke 5 in b bothom, and let
it out wip py fing queynchche 1 1 a chowfer u wi]?
oile. 9 frye it wel. and whan it is ynovw : take it out
and cart J?to fug $c.
For to make Pome Dorryle x and ope pyng. vni.xiiu.
- c
Take p lire of Pork rawe. and grynde it fmale.
medle it up wib powdre fort, fafron, and fait, and do
0 . _ _ 09
jko Raifons of Corance, make ball ]?of. and wete it
wele 1 white of ayren. f do it to fee]? 1 boillyg wat.
take hem up and put hem on a fpyt. roft he wel and
take pfel ygronde and wryng it up with ayren f a pty
J c u
of flo. and lat erne? abonte J? fpyt. And if J> wilt, take
for pfel fafron, and sue it forth.
s holke. Qu. hollow.
* queynchche. an qucyntlich' , as N° 162.
“Chowfer. chaffing difh, as N° 162.
x Pome dorryle. Contents, po dot-ryes, recle, for MS. Ed. 42,
has Pommedorry % and fee N° 177. So named from the balls and
the gilding. “ Pommes dorees, golden apples.” Cotgrave. Pon-
dorroye. MS. Ed. 58 ; but vide Dorry in GlolT.
y erne. Qn.
Cotagres
• t 79 ]
Cotagres2. vm. xv.
e 9 9
Take and make p felf farsa. but do pto pyn and
fug. take an hole rowfted cok, pulle hy b $ hylde c
9 e J
hym al togyd faue J> legg. take a pigg and hilde d hy
fro p mydd douward, fylle hi ful of J? fars $ fowe hy
fall: togid. do hy in a panne f fee]? hy wel. and whan
J?ei bene ifoder^ do he on a fpyt $ roll it wele. colo
t . 9
it w zolkes of ayren and fafron, lay J?on foyleseof
9
gold and of filu. and sue hit forth.
XX
Hertroweeh vni.xvi.
9 * 9
Take p mawe of p grete Swyne. and fyfe oj? fex
9 . e
of pigg mawe. fyll he lull of p felf fars. f fowe he
fall, pboile he. take he up $ make fmale prews s of
gode pad and frye he. take j?efe prews yfryed $ feej?h
z Cotagres. This is a fumptuous difh. Perhaps we fhould read
Cokagrcs , from the cock and grees, or wild pig, therein ufed. V.
<vyne grace in GlofT.
3 felf fars. Same as preceding Recipe.
b pulle hy, i. e. in pieces.
c hylde. caft.
^ hilde. fkin.
e foyles. leaves ; of Laurel or Bay, fuppofe ; gilt and filvered
for ornament.
1 Hert rowee. Contents, Hart rows) perhaps from heart.
e prews. Qu. V. in GlofT.
h fee];. There is a fault here, it means Jlick.
he
[ 8o ]
« 9 e
he bicke in p maw on J? fars made aft ' an urchon
t J 9 - j
woute legg. put hem on a fpyt $ rood he $ colo hem
w fafron $ mefle he forth.
XX.
Potewsk. vui. xvii.
9 e
Take Pott of ErJ? lytell of half a quart and fyll hem
full of fars of pome dorryes h op make with J?yn
9 9 c
honde. oj? i a moolde pott of p felf fars. put hem I
Wat £ fee]? he up wel. and whan pey buth ynowy.
e 9 e c e '■
breke p pott of erj? f do J> fars on p fpyt $ rod he
wel. and whan J?ei buth yroded. colo hem as pome
dorryes. make of litull prewesmgode pad, frye hem
9 9 9
op rod hem wel i grece. $ make j?of Eerys n to pott
f colo it. and make rofys°of gode pad, f frye he, f
e e 9 e /J . .
put }? deles ?! J? hole p*p fpyt was. $ colo it with
whyte. o]> rede, $ sue it forth.
* after, i. e. like.
k Potews. probably from the pots employed.
1 pome dorryes. Vide ad N° 1 74.
n’ prevves. V. ad 176.
0 eerys. Ears for the pots. V. 185.
• rofys. rofes.
p fteles. flalks.
1}). there, i. e. where. V. 170.
Sachus.
t Si j
O t -A A*
Sachas r; viii.xvnr.
Take finale Sachellis of canaas add file hem full
bf y fame farss j fee]? he. and whan pey buth ynow^
take of the canvas, rod hem $ colo hem (jcv
AAi
Burfews*. viii.xix.
Take Pork, fecp it and grynde it fmale wij? fodden
ayren. do ]?to gode powdos and hole fpices and fait
vv fug. make )?of fmale ball, and cad he in a bato u of
ayren. f wete lie in do. and frye he in grece as frytos
and sue hem forth o'
9 xx.
Spynoch y yfryed. ix.
9
Take Spynoch. pboile he 1 fej?yng wat. take he
c
•up and pile . . . out of p wat z and hem a I two. frye
he I oile clene. $ do J?ro powdo. $ sue forth;
TSachus. I fuppofe facks.
•fame fars. viz. as 174.
1 Burfews. Different from Burfin in N° 1 r ; therefore qu.
etymon.
0 Batu. batter.
* frytos. fritters.
y Spynoches. Spinage, which we ufe in the fingular.
z out of the water, dele of ; or it may mean, when cut of the
•Mater.
a hem r. hev.e.
L
Benes
C 8* 3
Eenes yfryed. ix! r.
Take benes and fee]? he almoft til pey berften. take
9 9 _
and vvryng out p wat elene. do J?to Oynons yfode and
i) t 9
ymynced. and garlec J?w. frye hem I oile. oj? I grece.
5 do J?to powdo douce. $ sue it forth.
XX.
Ryfshewsbof t ruyt. ix. ii.
9 . _
Take Fyg and raifons. pyke he and waifshe he in
Wyne. grynde he wij? apples and peer? ypared and
ypiked elene. do pto gode powdos." and hole fpices.
9 9
make ball pof. frye 1 oile and sue he forth.
XX.
Daryolsc. ix. in.
9 9 9
Take Creme of Cowe mylke. op of Almand. do ]>ta
ayren w fug, fafron, and fait, medle it yfere. do it i a
coffyn.of n.ynche depe. bake it wel and sue it forth.
XX.
Flaumpeyns . ix. mi.
Take fat Pork yfode. pyke it elene. grynde it fmale.
grynde Chefe (j do ]?to. wij? fug and gode powdos.
b Ryfshews. rujsbemjes , Contents. Qu.
c Darj'ols. Qu.
* Flaumpeyns, Flaumpens, Contents. V. Ns 1 13.
make
[ 83 ]
9
make a coffyn of an ynche depe. and do ]?is fars Jun.
9
make a thynne foile of gode pafl $ kerue out boff
fmale poynt e. frye he in fars f. $ bake it up $c.
0 xx,
Chewet Eon Flefshe Day. ix! v.
q
Take ]> lire of Pork and kerue it al to pecys. and
oo.
lienn bwith and do it i a panne and frye it f make a
o. 9
Coffyn as to h a pye finale f do Jrnrne. $ do jmppon.
zolk of ayren. harde. powdo of gyng and fait, coue
9 _
it $ fry it T grece. o]> bake it wel and sue it forth.
o xx.
Chewet on Fyfsh Day. ix. vi.
Take Turbut. haddok. Codlyng. arid hake, and
9 9 _
feeb it. grynde it fmale. and do bto Dat. ygronden.
_ o 9
rayfons pyn. gode powdo and fait, make a Coffyn as
9 9
tofore faide. clofe Jris jiin. and frye it I oile, op flue
. J / rJ 9 9... _ (. ,
it in gyng. lug. oj? i wyne, op bake it. $ sue forth.
9.
Ilafllet 1 of Fruyt.
9 _ 9
Take Fyg iqrterid k. Rayfons hool dat and
XX.
IX. VII.
Almantl
e Points, feems the fame as Preivs, N° 176.
f in fars, f. in the fars ; and yet the Fars is difpofed of before;
ergo quaere.
E Chetvets. V. 186, h as to, as for. V. N° 177.
i Haftletes. Hafeletes , Contents.
a
* iqrterid. iquartered.
L a
ljoole.
[ ' 84 ]
hoole. and ryne 1 he on a fpyt and rood: he. and erir
dore m hem as pome dorryes | sue he forth.
XX.
Comadore". ix.vri.
9
Take Fyg and Raifons. pyke hem and waifshe he
clene. fkafde he i wyne. grynde he right fmale. caft
fj c — .
fqg I p felf wyne. and fonde it togyd. drawe it up
u iJ e 9 t
thurgh a hypo. $ alye up p fruyt ]w. take gode
9 «
peqrys and Appl. pare hem and take p heft, grynde
9 e 9
hem fmale and call j?to. fet a pot on p fuyr° wjj?
9 9. J
oyle and caft alle jrife Jjyng yinne. and Here it warliche,
and kepe it we| frp brenyng. and whan it is fyned
caft ]>to powdos of gyng qf canel. of galyngale. hool
‘ 9 U 9 9.
clow flo of canel. f macys hoole. caft pto pyn a litel
fryed l oile $ fair, and whan it is ynow^ fyned f take
it up and do it I a veflel $ lat it kele. and whan it i$
t c
colder' kerue out w a knyf fmale pecys of p gretneffe
e fj
0& of J> length of a litel fyng. $ clofe it faft T gode
paft, f frye he l oije. % sue forth.
1 ryne. run.
m endore, endorfe, MS, £d. 42. II, 6. v. nd 147.
n Comadore. Qu.
0
0 F uyr. fii e.
Ch 3 filet
[ 85 3
XX.
IX. IX,
Chafllet p.
Take and make a foyle of gode pad with a roller
jof a foot brode. $ lyng i by cupas. make iiii Coffyns
c C 9 ® c
of j> felf pall uppon ]> roller p gretnefle of ]> fmale of
c
pyn Arme. of vi ynche depneffe. make pgretustri
p myddell. fallen ]> foile ! p mouth upwarde. % fallen
pee s oj>e foure I euy fyde. kerue out keyntlich kyr-
e 0
nels ' above T p marie of bataiwyng u and drye he harde
0 e c
i an Ovene. op 1 p Sune. In ]> myddel Coffyn do a
t ___
fars of Pork w gode Pork £ ayren rawe wip fait.
colo it wip fafron and do in anop Creme of AlmanJ,
o t __
and heldexit in anopy creme of Cowe mylke w ayren,
colo it w fandr. ano]> man. Fars of Fyg. of ray-
> ' 0 _ t)
fons. of Apples, of Peer, f holde it in bron anop
p Chaftelets. Little cattles, as is evident from the kernelling and
the battlements mentioned. Cajllcs of jelly templewife made. Lei,
Coll. IV. p. 22"J.
o
i lyng. longer.
f gretuft. greatett.
* J>ee, i. e thou.
* kyrnels. Battlements, V. Gloff. Keyntlich, quaintly, cu-
rioqfly. V. Glolf.
u bataiwyng. embatteling.
* helde, put, cad.
y another. As the middle one and only two more are provided
for, the two remaining were to be filled, I prefume, in the fame
pjapner alternately.
* holde it brpn. make it brown.
mane.
[ 86 ]
mane, do fars as to frytos blanched, and colo it with
c
grene. put jns to p oven e f bake it wel. % sue it forth
t
w ew ardant a.
For to make n. b pecys of Flefsh
to fatten togyd.
Take a pece of frefsh Flefh and do it i a pot for to
fce)x or take a pece of frefsh Flefsh and kerue it al
9 c
to gobet, do it i a pot to fee);. f take ]> wofe c of
^ e c
comfery $ put it i p pot to p flefsh $ it lhal fatte ano.
fo sue it forth,
*1
XX.
Pur fait Ypocras a. tx. xi.
o
Treys Unces de caneft. $ iij unces de gyngen,
fpykenard de Spayn le pays dun dener % garyngale l,
o
clowes, gylofre. pocur long noiez mugadez h. ma«
* ew ardant. hot water. Eau, water j anciently written cue.
b ii. Ewcy, Contents.
e wofe. Roots of comfrey are of a very glutinous nature.
Quincy, Difpenf, p. ioo. Wofe is A. S. prep, humour, juice. See
Junius, v. Was, and Mr. St type’s Life of Stow, p. VIII.
d Pur fait Ypocras. Id eft, Pour fairs Ypocras ; a whole pipe of
which was provided for archbifttop Nevill’s feaft about A.D. 1466.
So that it was in vail requeft formerly.
c le pays d’un dener, i. e. le pays fun Denier,
f garyngale, i. e. gnlyngalc.
0 0
8 pocur long, r. poiur long, i. e, poivre long,
h mugadez, r. mufeadez j but q. as the French is muguettc. Nut-
megs.
ziozamc
1
XX.
IX. X.
[ 8? ]
ziozame* cardemonij kde chefcun i. qrt’ douce 5 grayne
$ m de paradys flo de queynel 11 de chefcun di 0 unce de
tout, foit fait powdo jc.
_ XX.
For to make blank mang p. ix. xii.
Put Rys i waf al a nyzt and at morowe waifshe he
_ e 9 e
clene. aftward put he to ]> fyr fort * ]> fiey berft 5 not
_ 9
to myche. flithen r take brawn of Capons, or of henn.
q
fodcn $ drawe s it fmale. aft take mylke of Almand*
e
and put 1 to f Ryys $ boile it. and whan it is yboiled
e 0 #
put 1 j> brawn f alye it Jnvitln J> it be wel chargeant *
Z t
and mung it fynelich u wel ]■> it fit not x to J> pot. and
whan it is ynow? $ chargeant. do pto fug gode part,
put J>in almand. fryed 1 white grece. $ drelfe it forth.
5 maziozame, r. marjorame.
k Cardemonij, r. Cardamoncs.
a ^ t •
1 1 qrtdouce, r. d'oncc. Five penny weights,
f. dele.
D queynel. Perhaps Canclh, but qu. as that is named before.
0 rij. dimid.
p blank mang. Very different from that we make now. V. 36.
0
t fyr fort. Urong fire.
r ffithen. then.
* drawe. make.
'chargeant. lliff. So below, yiozvhz & chargeant. V. 193,
194. V. Gloff.
u mung it fynelich’ wel. flir it very well.
* fit not. adheres not, and thereby burns not. Ufed now in the
North.
For
[ 88 1
y y.
For to make blank Defne y. ix. xui.
9 •
Take Brawn of Henn or of Capons yfoden witfr-
c u i
oute p fkyn. Qt hewe he as fmale as p may. $ gnde
^ q
hem i a mort. aft fake gode mylke of Almand $ put
e 9 .9
p brawn pin.’ $ ftere' it ivel togyd $ do hem to fcep.
$ take fio of Rys £ amydon (* alay it. fo bat it bd
9 ,j
chargeant. * do pto fug a gode gty. $ a gty of white
'9
grece. and when it is put 1 dilsh firewe uppon it
blanche powdo. and penne put in blank defire and
mawmenye z 1 difshes togider. and sue forth.
XX.
For to make Mawmenny a. ix. xim.
. & _ <y
Take p chefe and of Flefsh of Capons or of Henn.
qt hakke fmale in a mort. take mylke of Almand w p
9
broth of freifsh Beef, op freifsh flefsh. f put the flefsh
- e 9 . 1 *
1 p mylke op in the broth and fet he to p frye v $
t ij _
alye be up w fio of Ryfe. or gaftbon c. or amydoiv
* t 9
as chargeant as p blanke defire, $ w zolk. of ayren and
y blank Defne. Dcjire , Contents ; recte. V. GlotT. The Recipe
in MS. Eil. 2 9 is much the tame with this.
2 Matvmtnye. See N° 194.
*■ Mavvmennv. Mavemoutic, Contents. Mtiunicne, MS. Ed. 29.
30. vide N° 193. See Preface for a facfimllc of this Recipe.
e
b Jj frye. an fyre ?
* gaftbon. Qu.
I
lafron
C 89 ]
fafron for to make it zelow, and when it is dreflit
9 t 9 9
in dilsh w blank defir ftyk above clow de gilofre. $
ftrewe Powdo of galyngale above, and sue it forth.
The Pety Puant d. ix. xv.
Take male Marow e. hole parade f and kerue it
f) j 9 _ 9
rawe. powdo of Gy ng. zolk of Ayren, dat my need.
___ __ t u
raifons of corance. fait a lytel. ^ loke p p make py
, - 9
part with zolkes of Ayren. $ pat no wat come J)to.
and fome py coffyn. and make up py part.
XX.
Payn puffs. ix. xvi.
Eodem m fait payn puff, but make it more tendre
c c , e
\> pad. and loke ]> pad be ronde of f> payn puf as
a coffyn $ a pye.
h rplin'f.
i pety puant. a pafte ; therefore, perhaps, petty ; but qu. the
latter word.
e male Marow. Qu.
f parade. Qu.
Z Payn puff. Contents has, And the pete puant.
h A blank was left in the original for n large E,
M
Tb
[ 90 ]
The following Memorandum at the End
of the Roll.
“ Antiquum hoc monumentum oblatum et miffum
eft majeftati veftra2 .vicefimo feptimo die mentis Julij,
anno regno veftri faeliciflimi vicefimo viij ab humilimo
veftro fubdito, veftrasq., majeftati fideliffimo
ED Stafford,
Heeres domus fubverfte Buckinghamienf.”
H.B. He was Lord Stafford and called Edward.
'
Edw. D. of Bucks beheaded 1521. 13 H. VIII.
Henry, reftored in blood by II. VIII. ; and again
| [1 Ed. VI.
Edw. aged 21, 1592; bom 1592. 21. ob. 1525.
j 21 [f. 1625.
Edw. b. 1600.
1571 born.
[ 9i ]
ANCIENT COOKERY.
A. D. 1381*
Hie incipiunt univerfa fervicia tam de
carnibus quam de pijjibus**
I. For to make Furmenty a.
NY M clene Wete and bray it in a morter vvel
that the holysbgon al of and ley t c yt til it
brefte and nym yt up. and lat it kele d and nym fayre
frefch broth and fwete mylk of Almandys or fwete
mylk of kyne and temper yt al. and nym the yolkys
of eyryn6. boyle it a lityl and fet yt adon and meffe
yt forthe wyth fat venyfon and frefti moton.
* See again, N° I. of the fecond part of this treatife.
b Hulls.
c Mifwritten for fytb or feihe, i. e. feeth.
* cool.
e eggs.
M 2
[ 9* ]
II. For to make Fife of Almayne.
Nym wyte Pifyn and wafch hem and feth hem a
good wyle fithfyn wafch hem in goldefwatyr unto
the holys gon of alle in a pot and kever it wel that
no breth paffe owt and boyle hem ryzt wel and do
therto god mylk of Almandys and a party of flowr of
ris and fait and fafron and meffe yt forthe.
\
III.
Cranys and Herons fchulle be euarud s wvth Lar-
dons of fwyne and roflyd and etyn wyth gyngynyr.
IV.
Pecokys and Partrigchis fchul ben yparboyld and
lardyd and etyn wyth gyngenyr.
V. Morterelys h.
Nym hennyn and porke and feth hem togedere
nym the lyre 1 of the hennyn and the porke and
hakkyth finale, and grynd hit al to dull and wyte bred
therwyth and temper it wyth the felve broth and wyth
heyryn and colure it with fafron and boyle it and
difch it and call theron powder of peper and of gyn-
gynyr and ferve it forthe.
f cold.
s Perhaps enarmed , or enorncd. See Mr. Brnnder’s Roll, N° 146.
h V. Mortrews in GlolT. 1 Flefli.
VI.
[ 93 ]
VI. Caponys in coneys.
Schal be fodyn. Nym the lyre and brek it final iri
a morter and peper and wyte bred therwyth and tem-
per it wyth ale and ley it wyth the capon Nym hard
fodyn eyryn and hewe the wyte final and kafle there-
to and nym the zolkys al hole and do hem in a dyfch
and boyle the capon and colowre it wyth fafron and
fait it and meffe it forthe.
VII. Hennys k in bruet.
Schullyn be fealdyd and fodyn wyth porke and
grynd pepyr and comyn bred and ale and temper it
wyth the felve broth and boyle and colowre it wyth
fafron and fait it and meffe it forthe.
VIII. Harys 1 in cmee m.
Schul be parboylyd and lardyd and roftid and nym
onyons and myce hem rizt fmal and fry hem in wyte
gres and grynd peper bred and ale and the onions
therto and coloure it wyth fafron and fait it and ferve
it forth.
IX. Haris in Talbotays.
Schul be hewe in gobbettys and fodyn with al
the blod Nym bred piper and ale and grynd togedere
k Hens. 1 Hares.
m Perhaps Cince j for fee N° fi.
and
[ '94 ]
and temper it with the felve broth and boyle it and
fait it and ferve it forthe.
Xi Conynggys n in Gravey.
Schul be fodyn and hakkyd in gobbettys and
grynd gyngynyr galyngale and canel. and temper it
up with god almand mylk and boyle it and nym
macys and clowys and ked ° therin and the conynggis
alfo and fait hym p and ferve it forthe.
XI. For to make a Colysq.
Nym hennys and fchald hem wel. and feth hem
after and nym the lyre and hak yt fmal and bray
it with otyn grotys in a morter and with wyte bred
and temper it up wyth the broth Nym the grete
bonys and grynd hem al to dud and ked hem al in
the broth and mak it thorw a clothe and boyle it
and ferve it forthe.
XII. For to make Nomblesh
Nym the nomblys of the venyfoh and wafch hem
clene in water and fait hem and feth hem in tweye
waterys grynd pepyr bred and ale and temper it
wyth the feCunde brothe and boyle it and hak the
nomblys and do theryn and ferve it forthe.
e Cart.
9 Cullis. V. Preface.
* Rabbits.
*’ it, or perhaps bent.
1 Umbles.
XIII.
/
C 95 ]
XIII. For to make blanche Brewet de Alyngyn.
Nym kedys s and chekenys and hew hem in mor-
fellys and feth hem in almand mylk or in kyne mylke
grynd gyngyner gal ingale and call therto and boyle
it and ferve it forthe.
XIV. For to make Blomangerh
Nym rys and lefe hem and wafch hem clene and do
thereto god almande mylk and feth hem tyl they al to
breft and than lat hem kele and nym the lyre of the
hennyn or of capons and grynd hem fmal keft therto
wife grefe and boyle it Nym blanchyd almandys and
fafron and fet hem above in the dyfche and ferve yt
forthe.
XV. For to make Afronchemoyle u.
Nym eyren wyth al the wyte and myfe bred and
fchepys w talwe as gret as dyfes x grynd peper and
fafron and call therto and do hit in the fchepis wombe
feth it wel and dreffe it forthe of brode leches thynne.
s Kids.
1 Blanc-manger. See again, N° 33, 34. II. N° 7. Chaucer
writes it Blankmanger .
u Frenchemulle d’un mouton. A fheeps call, or kell. Cotgrave.
Junius, v. Moil , fays, “ a French moile Chaucero eft cibus delica-
“ tior, a difh made of marrow and grated bread.”
w . ep’s fat.
* dice ; fquare bits, or bits as big as dice.
7
XVI.
C 96 ]
XVI. For to make Brymeus.
Nym the tharmys^ of a, pygge and wafeh hem clene
in water and fait and feth hem wel and than hak hem
fmale and grynd pepyr and fafron bred and ale and
boyle togedere Nym wytys of eyryn and knede it
wyth flour and mak final pelotyszand fry hem with
wyte grees and do hem in difehes above that othere
mete and ferve it forthe.
XVII. For to make Appulmos3.
Nym appelyn and feth hem and lat hem kele and
make hem thorw a clothe and on flefch dayes kafl:
therto god fat breyt b qf Bef and god wyte grees and
fugar and fafron and almande mylk on fyfch dayes
oyle de olyve and gode powdrescand ferve it forthe.
i
XVIII. For to make a Froysd.
Nym Veel and feth it wel and hak it fmal and grynd
bred peper and fafron and do thereto and frye yt and
prefie it wel upon a bord and drefle yt forthe.
y Props, guts, puddings,
z Balls, pellets, from the French p dote.
3 See N° 35.
b Breth, i. e. broth. See N° 5 8.
c Spices ground fmall. See N° 27, 28. 55. 58. II. N° 4. 17. or
perhaps of Galingale. II. zo. 24.
d a Fraife,
XIX.
[ 97 ]
XIX. For to make Fruturse.
Nym flovvre and eyryn and grynd peper and fafron
and mak therto a batour and par aplyn and kyt hem
to brode penysfand keft hem theryn and fry hem in
the batour wyth frefch grees and ferve it forthe.
\
XX. For to make chanke s.
Nym Porke and feth it wel and hak yt fmal nym
eyryn wyth al the wytys and fwyng hem wel al to-
gedere and kail: god iwete mylke thereto and boyle
yt and mefle it forthe.
XXT. For to make JufTel.
Nym eyryn wyth al the wytys and mice bred grynd
pepyr and fafron and do therto and temper yt wyth
god frefch broth of porke and boyle it wel and mefle
yt forthe.
XXII. For to make Gees h in ochepot'.
Nym and fchald hem wel and hew hem wel in go-
bettys al rawe and feth hem in her owyn grees and
call therto wyn or ale a cuppe fill and mvce onyons
fmal and do tnerto and boyle yt and .ale yt and melfe
yt forthe.
« Fritters. f Pieces as br ad as pennies, or perhaps peeys.
6 Qusere. . 11 Ge:ie.
‘ Hochepot. Vide GloiT.
N XXIII.
V
¥
C 98 ]
XXIII. F01* to make eyryn in bruet.
Nym water and wellekyt and brek eyryn and kail
thc-ryn and grynd peper and fafron and temper up
wyrh fwete mylk and boyle it and hakke chefe fmai
and call theryn and meffe yt forthe.
XXIV. For to make crayton1.
Tak checwnys and fchald hem and feth hem and
grvnd gyngen’ other pepyr and comyn and temper it
up wyth god mylk and do the checonys theryn and
boyle hem and ferve yt forthe.
XXV. For to make mylk rod.
Nym fwete mylk and do yt in a panne nynm eyryn
wyth al the wyte and fwyng hem wel and cad therto
and colowre yt wyth fafron and boyl it tyl yt wexe
thykke and thanne fethnyt thorw a culdore°and nym
that levy th p and prefle yt up on a bord and wan yt
ys cold larde it and fcher y t on fchyverys and rode
yt on a grydern and ferve yt forthe.
k Qiijere the meaning.
1 Vide ad N° 60 of the Roll.
m Read nym.
n (train. See N° 27.
0 Cullinder.
p That which is left in the cullinder.
✓
3
XXVI.
[ 99 ]
XXVI. For to make cryppys'h
Nym flour and vvytys of eyryn fugur other hony
and fweyng togedefe and mak a batour nym wyfe
grees and do yt in a pofnet and call the batur there-
yn and flury to thou have many r and tak hem up
and mefle hem wyth the frutours and ferve forthe.
XXVII. For to make Berandyless.
Nym Hennys and feth hem wyth god B if and
Wan hi ben fodyn nym the Hennyn and do awey the
bonys and bray final yn a mortar and temper yt wyth
the broth and feth yt thorw a culdore and caft therto
powder of gyngenyr and fugur and graynys of pow-
mis gernatys 1 and boyle yt and drefle yt in dyfches
and call above clowys gylofres u and maces and god
powder* ferve yt forthe.
XXVIII. For to make capons in caffelys.
Nym caponys and fchald hem nym a penne and
opyn the Ikyn at the hevyd y and blowe hem tyl the
fkyn ryfe from the flefshe and do of the Ikyn al hole
s Meaning, crl/ps. V. GlofT.
* It will run into lumps, I fuppofe.
* Qutere the meaning.
‘Pomegranates. V. N° 39.
* Not clove-gilliflowers, but cloves. See N° 30, 3 1. 40#
x See N° 1 7, note c.
T Head. Sax. heopob and hevob, hence our Head,
N a
and
[ loo ]
and feth the lyre of Hennyn and zolkys of heyrytf
and god powder and make a Farfurezand fil ful the
fkyn and parboyle yt and do yt on a fpete and roll
yt and droppe a yt vvyth zolkys of eyryn and god
powder rollyng and nym the caponys body and larde
yt and rode it and nym almaunde mylk and amydohb'
and male a batur and droppe the body rollyng and
ferve yt forthe.
XXIX. For to make the blank furry c.
Tak branndof caponys other of hennys and the
thyes e wythowte the Ikyn and kerf hem fmal als
thou may 11 and grynd hem fmal in a morter and tak
mylk of Almaundys and do yn the branne and grynd
hem thanne togedere and and feth hem togeder’ and
tak flour of rys other amydon and lye it that yt be
charchant and do therto fugur a god parti and a
party of wyt grees and boyle yt and wan yt ys don
in dyfchis llraw upon blank poudere and do togedere
blank de fury and manmene f in a dyfch and ferve it
forthe.
2 {luffing.
a bafte.
b Vide Glo{r.
c Vide Blank Dejire in GlofT.
d Perhaps brawn, the brawny part. See N° 33. and the Glofl.
e Thighs.
* See the next number. Quaere Mawmcny.
XXX.
[ 101 ]
XXX. For to make manmene s.
Tak the thyys h other the flefch of the caponys
fede 1 hem and kerf hem final into a morter and tak
mylk of Almandys wyth broth of frefch Buf and do
the flefch in the mylk or in the broth and do yt to
the fyre and myng yt togedere wyth flour of R.ys
othere of waflelys als charchaut als the blank de fure
and wyth the zolkys of eyryn for to make it zelow
and fafron and wan yt ys dreffyd in dyfches wyth
blank de fure ft raw upon clowys of gelofrekand draw
upon powdre of galentyn and ferve yt forthe.
XXXI. For to make Bruet of Almayne.
Tak Partrichys roftyd and checonys and qualys
roftyd and larkys ywol and demembre the other and
mak a god cawdel and dreffe the flefch in a dyfch
and ftrawe powder of galentyn therupon. ftyk upon
clowys of gelofre and ferve yt forthe.
XXXII. For ro make Bruet of Lombardye.
Tak chekenys or hennys or othere flefch and mak
the colowre als red as any blod and tak peper and
kanel and gyngyner bred1 and grynd hem in a morter
s Vide Number 29, and the GlolT.
h Thighs.
» Qua:re.
k See N° 27, note u.
1 This is kill in ufc, and, it feems, is an old compound.
and
[ 104 ]
and a porcon of bred and male that bruer then tie atid
do that flefch in that broth and raak hem boyle to-
gedere and flury it wel and tak eggys and temper
hem wyth Jus of Parcyle and wryng hem thorwe a
cloth and wan that bruet is boylyd do that therto
and meng tham togedere wyth fayr grees fo that yt
be fat ynow and ferve yt forthe.
XXXIII. For to make BIomangerm.
Do Ris in water al nyzt and upon the morwe
Wafch hem wel and do hem upon the fyre for to n
they breke and nozt for to muche and tak Brann °
of Caponis fodyn and wel ydraw p and fmal and tak
almaund mylk and boyle it wel wyth ris and wan it
is yboylyd do the flefch therin fo that it be charghaunt
and do therto a god party of fugure and wan it ys
dreflyd forth in difehis ftraw theron blaunche Pouder
and ftrik a theron Almaundys fryed wyt wyte grecec
and ferve yt forthe.
XXXIV. For to make Sandale that party to Blomanger.
Tak Flefch of Caponys and of Pork fodyn kerf yt
fmal into a morter togedere and bray that wel. and
m See N° 1 4.
** till, for, however, abounds.
• See N° 2 9 note *.
p Perhaps, Jtrained. See N° 49 ; and Part II. N° 33.
*> Perhaps, Jlik, i. e. flick; but lee 34.
* Greie. Fat, or lard.
temper
[ 103 1
temper it up wyth broth of Caponys and of Pork
that yt be wel charchaunt alio the crem of Almaundys
and grynd egg9 and fafron or fandres togedere that it
be coloured and draw upon Powder of Galentyn
and drik thereon clowys and maces and ferve it
forthe.
/
XXXV. For to make Apulmos s.
Tak Applys and feth hem and let hem kele and
after mak hem thorwe a cloth and do hem in a pot and
kad to that mylk of Almaundys wyth god broth of
Buf in Flefch dayes do bred ymved c therto. And
the fifch dayes do therto oyle of olyve and do therto
fugur and colour it wyth fafron and drew theron
Powder and ferve it forthe.
XXXVI. For to make mete Gelee u that it be wel
chariaunt.
Tak wyte wyn and a party of water and fafron
and gode fpicis and flefch of Piggvs or of Hennys or
frefch Fifch and boyle them togedere and after wan
yt ys boylyd and cold dres yt in difcins and ferve yt
forthe.
1 See N° 17.
‘ f. ymyced, i, e. minced,
* meat jelly.
xxxvii.
[' io4 ]
XXXVII. For to make Murrey *.
Tak mulbery y and bray hem in a morter and
wjxyng z hem thorth a cloth and do hem in a pot over
the fyre and do ther’to fat bred and wyte grcffe and
let it nazt boyle no ofter than onys and do ther’to a
god party of fugur and zif yt be nozt ynowe co-
lowrd brey mulburus and ferve yt forthe.
XXXVIII. For to make a penche of Egges.
Tak water and do it in a panne to the fyre and
lat yt fethe and after tak eggs and brek hem hnd call
hem in the water and after tak a chefe and kerf yt
on fowr partins and cafl in the water and wanne
the chefe and the eggys ben wel fodyn tak hem owt
of the water and wafch hem in clene water and tak
waflel breed and temper yt Wyth mylk of a kow.
and after do yt over the fyre and after forfy yt wyth
gyngener and wyth comyn and colowr yt wyth faf-
ron and lye yt wyth eggys and oyle the fewe wyth
Boter and kep wel the chefe owt and dreffe the
fewe and dy mo a eggys ther'on al ful and kerf thy
chefe in lytyl fchyms and do hem in the fewe wyth
eggys and ferve yt forthe.
x Money. Part II. N° 26.
y This is to be underftood piuraly, quafi mulberries.
z Read voryng. For fee part II. 17. 28. Chaucer, v. ivronge
and yvorong.
a Perhaps, da, mo, i. e. put more.
XXXIX.
[ I05 3
XXXIX. For to make Comyn*
Tak god Almaunde mylk and lat yt boyle and dd>
ther’in amydon wyth flowr of Rys and colowr yt
wyth fafron and after drefle yt wyth gtaynis of Poun-
garnetts b other wyth reyfens zyf thow haft non other
and tak fugur and do theryn and ferve it forthe.
XIV. For to make Frutursc.
Tak crommys d of wyte bred and the flowris of the
fwete Appyltre and zolkys of Eggys and bray hem to-
gedere in a morter and temper yt up wyth wyte wyn
and mak yt to fethe and wan yt is thykke do thereto
god fpicis of gyngener galyngale cartel and ciowys
gelofre and ferve yt forth.
XLI. For to rtlake Pvofee*.
Tak the flowris of Rofys and wafch hem wel in
water and after bray hem wel in a morter and than
tak Almondys and temper hem and feth hem and
after tak flefch of capons or of hennys and hac yt
finale and than bray hem wel in a morter and than
do yt in the R.ofe f fo that the flefch acorde wyth the
mylk and fo that the mete be charchaunt and after do
yt to the fyre to boyle and do thereto fugur and fafron
B Vide N° 27.
4 Crumbs.
£ i. e. Rofce.
o
c Fritters,
c Vide N° 47.
that
C 106 ]
that yt be wel ycolowrd and rofy of levys and of the
forfeyde flowrys and ferve yt forth.
XLII. For to make Pommedorry s.
Tak Buff and hevve yt fmal al raw and caft yt in a
morter and grynd yt nozt to fmal tak fafron and
grynd ther’wyth wan yt ys grounde tak the wyte of
the eyryn zyf yt be nozt ftyf. Call into the Buf
pouder of Pepyr olde refyns and of coronfe fet over
a panne wyth fayr water and mak pelotys of the Buf
and wan the water and the pelots ys wel yboylyd
and h fet yt adon and kele yt and put yt on a broche
and rod yt and endorre yt wyth zolkys of eyryn and
ferve yt forthe.
XLIIL F'or to make Longe de Buff.
Nym the tonge of the rether k and fchalde and
fchawe1 yt wel and rizt clene and feth yt and fethe
nym a broche m and larde yt wyth lardons and wyth
clowys and gelofr’ and do it rodyng and drop yt wel
yt roityd wyth zolkys- of eyriu and dreffe it forthe^
g Vide N° 58.
h dele and.
5 Neat’s Tongue. Make fignifies to drefs , as II. 12.
k The ox or eow. Lye in Jun. Etymolog. v. Rotbcr*
1 Shave, ferape.
m A larding-pin.
n Pehaps,. <iiyle it rojlyth.
XLIV.
c W7 i
XL1V. For to make Rew de Rumfy.
Nym fwynys fet and eyr° and make hem clene and
feth hem alf wyth wyn and half wyth water caff
mycyd onyons ther’to and god fpicis and wan they be
yfodyn nym and rofty hem in a gryder’ wan it is
yroftyd keft thereto of the felve broth hy lyed wyth
amydon and anyeyd onyons p and ferve yt forth.
i
XLV. For to make Bukkenade'*.
Nym god frefch flefch wat maner fo yt be and hew
yt in fmale morfelys and feth yt wyth gode frefch buf
and cad ther’to gode mynced onyons and gode fpi-
cerye and alyth r wyth eyryn and boyle and drefle yt
forth.
XLVI. For to make fpine *,
Nym the flovvrys of the haw thorn clene gaderyd
and bray hem al to dull and temper hem wyth Al-
maunde my lk and aly yt wyth amydon and wyth
eyryn wel pykke 1 and boyle it and meffe yt forth
and flowrys and levys abovy on ,J.
° To be underftood plurally, Ears.
r Mifwritten for mycyd, i. e. minced onyons^
Vide N° 52.
r Stiffen, thicken it. See N° 44. where lyed has that fcnfe. See
alfo 46.
‘ This diflij no doubt, takes its name from Spina, of W'hich it
is made.
‘Read, pykke, tbytte.
u It means laid upon it.
O 2, XLVII.
C ]
XLVII. For to make Rofee x and Frefe: and Swan
ichal be ymad in the felve maner.
Nym pyggus and hennys and other maner frefch
flefch and hew yt in morfelys and feth yt in wyth
wyn and y gyngyner and galyngale and gelofr’ and
canel z and bray yt wel and keft thereto and alye yt
wyth amydon other wyth flowr of rys.
XLVIII. For to make an amendement Formete that
ys to a fait and over mychyl.
Nym etemele and bynd yt in a fayr lynnen clowt
and lat yt honge in the pot fo that yt thowche nozt
the bottym and lat it hongy ther’ynne a god wyle
and fej?h b fet yt fro the fyre and let yt kele and yt
fchal be frefch ynow wythoute any other maner 1h
cowr ydo ther’to.
XL1X. For to make Rapyc.
Tak Fygys and reyfyns and wyn and grynd hem
togeder tak and draw hem thonv a cloth and do
ther’to powder of Alkenet other of rys and do ther’to
a god quantite of pepir and vyneger and boyle it
togeder and meffe yt and ferve yt forth.
* Vide N° 41.
y Perhaps, in wyn with.
* Cinamon. Vide GlolT.
a id et't, too.
k Read, fetb , i. e. then.
9 Vide Part II. N° 1. 28,
L. For
[ log ]
L. For to make an Egge Dows *.
Tak Almaundys and mak god mylk and temper
wyth god wyneger clene tak reyfynys and boyle hem
in clene water and tak the reyfynis and tak hem ovvt
of the water and boyle hem wyth mylk and zyf
thow wyl colowr yt wyth fafron and ferve yt forth.
LI. For to make a mallard in cyney e.
Tak a mallard and pul hym drye and fwyng over
the fyre draw hym but lat hym touche no water and
hew hym in gobettys and do hym in a pot of clene
water boyle hem wel and tak onyons and boyle and
bred and pepyr and grynd togedere and draw thorw
a cloth temper wyth wyn and boyle yt and ferve yt
forth.
I % t »
LII. For to make a Bukkenade f.
Tak veel and boyle it tak zolkys of eggys and mak
hem thykke tak macis and powdr’ of gyngyn’ and
powder of peper and boyle yt togeder and melfe yt
forth.
d Vide ad Part II. N° 21. There are no eggs concerned, fo no
doubt it fliould be Eger Dows, Vide GlolT.
* See N° 8.
t Vide N° 45.
LIII.
[ no ]
LIII. For to make a Roo Broth £.
Tak Parfile and Yfop and Sauge and hak yt fmaj
boil it in wyn and in water and a lytyl p.owdr’ of
peper and meffe yt forth.
LIV. For to mak a Bruet of Sarcynefle.
Tak the lyre of the frefch Buf and bet it al in
pecis and bred and fry yt in frefch gres tak it up and
and drye it and do yt in a velfel wyth wyn and fugur
and powdr’ of clowys boyle yt togedere tyl the flefch
have drong the liycour’ and take the almande mylk
and quibibz macis and clowys and boyle hem togeder*
tak the flefch and do ther’to and meffe it forth.
LV. For to make a Gely h.
Tak hoggys fet other pyggys other erys other par-
trichys other chiconys and do hem togeder’ and feph 1
hem in a pot and do hem in flowr’ of canel and clowys
other or grounde k do ther’to vineger and tak and do
the broth in a clene veflel of al thys and tak the
Flefch and kerf yt in final morfelys and do yt therein
s Deer or Roes are not mentioned, as in Mr. Brander’s Roll,
N° 14, ergo quaere. It is a meager bufmefs. Can it mean Rue-
Brotb for penitents ?
h Jelly.
1 fe]i, i. e. feetb.
k Not clearly exprefled. It means either Cinamon or Cloves,
and either in flour or ground.
tak
*
[' Hi ]
tak powder of galyngale and caft above and lat yt
kels tak bronches of the lorcr tr’ and ftyk over it and
kep yt al fo longe as thou wilt and ferve yt forth.
I, VI. For to kepe Venifon fro reftyng.
Tak venifon wan yt ys newe and cuver it haftely
Wyth Fern that no wynd may come thereto and wan
thou haft ycuver yt wel led yt hom and do yt in a
foler that fonne ne wynci may come ther’to and di-
lnembr* it and do yt in a dene water and lef yt ther*
half a day and after do yt up on herdeles for to drie
and wan yt ys drye tak fait and do after thy venifon
axit 1 and do yt boyle in water that yt be other m fd
fait als water of the fee and moche more and after
lat the water be cold that it be thynne and thanne
do thy Venifon in the water and lat yt be therein
thre daies and thre nyztnand after tak yt owt of the'
water and fait it wyth drie fait ryzt wel in a barel
and wan thy barel ys ful cuver it haftely that funne
ne wynd come thereto.
LVII. For to do away Reftyn°of Venifon.
Tak the Venifon that ys reft and do yt in colei
water and after mak an hole in the herthe and lat
yt be thereyn thre dayes and thre nyzt and after tak
1 as thy venifon requires. See Gloff. to Chaucer for dxe*
m Dele.
B A plural, as in N° 57.
• Reftinefs. It lhould be rather refyttg. See below.
yt
C ”2 !1
yt up and fpot yt wel wyth gret fait of peite P there
were the reftyng ys and after lat yt hange in reyn
water al nyzt or mor\
LVIII. For to make pondorroge q.
Tak Partrichis wit r longe filettis of Pork al taw
and hak hem wel fmale and bray hem in a morter
and wan they be wel brayed do thereto god plente
of pouder and zolkys of eyryn and after mak ther’of
a Farfure formed of the gretneffe of a onyon and
after do it boyle in god breth of Buf other of Pork
after lat yt kele and after do it on a broche of Hafel
and do them to the fere to rode and after mak god
bature of flour’ and egg’ on batur’ wyt and another
zelow and do thereto god plente of fugur and tak a
fethere or a flyk and tak of the batur’ and peynte
ther’on above the applyn fo that on be wyt and that
other zelow wel colourd.
ejcpltut Certucutm tic catmints.
Hie
p Pierre, or Petrc.
*i Vide N° 42.
r with.
t n3 ]
1
Hie incipit Serviezum de Pijjibus \ •
I. For to make Egardufe b.
X A K Lucyscor Tenchis and hak hem final in go-
bett’ and fry hem in oyle de olive and fyth nym
vineger and the thredde party of fugur and myncyd
onyons fmal and boyle al togeder’ and call ther’yn
clowys macys and quibibz and ferve yt forthe,
II. For to make Rapy d.
Tak pyg’ or Tenchis or other maner frefch fyfch
and fry yt wyth oyle de olive and fyth nym the
cruftys of wyt bred and canel and bray yt al wel in
a mortere and temper yt up wyth god wyn and cole c
yt thorw an herfyve and that yt be al cole f of canel
and boyle yt and cafl ther’in hole clowys and macys
a See p. i .
b See N° 21 below, and part I. N° 50.
c Lucy, I prefume, means the Pike ; fo that this filh was known
here long before the reign of H. VIII. though it is commonly
thought otherwife. V. GlolT.
* Vide N° 49.
e Strain, from Lat. cola.
{ Strained, or cleared.
P and
C ”4 ]
and quibibz and do the fyfch in difchis and rape •
abovyn and dreffe yt forthe.
III. For to make Fygey.
Nym Lucys or tenchis and hak hem in morfell’
and fry hem tak vyneger and the thredde party of
fugur myncy onyons final and boyle al togedyr cad
ther’yn macis clowys quibibz and ferve yt forth.
i
IIII. For to make Pommys modes.
Nym Rys and bray hemhwel and temper hem up
wyth almaunde mylk and boyle yt nym applyn and
pad hem and flier hem final als dicis and cafl hem
ther’yn after the boylyng and cafl fugur wyth al and
colowr yt wyth fafron and cafl ther’to pouder and
ferve yt forthe.
V. For to make rys moyle'.
Nym rys and bray hem ryzt wel in a morter and
call ther’to god Almaunde mylk and fugur and fait
boyle yt and ferve yt forth.
VI. For to make Sowpys dorry.
Nym onyons and my nee hem fmale and fry hem in,
s This R.ape is what the di(h takes its name from. Perhaps
means grape from the French raper. Vide N° 28.
h Puce, as it conlifts of grains, is here confidered as a plural.
See alfo N° 5. 7, 8.
* Vide Glolf.
oyl
[ “5 3
oyl dolyf Nym wyn and boyle yt wyth the onyouns
tofte wyte bred and do yt in difehis and god Almande
mylk alfo and do ther’above and ferve yt forthe.
VII. For to make Blomanger k of Fyfch.
Tak a pound of rys les hem wel and wafeh and
feth tyl they brefte and lat hem kele and do ther’to
mylk of to pound of Almandys nym the Perche or the
Lopufter and boyle yt and keft fugur and fait alfo
ther’to and ferve yt forth.
VIII. For to make a Potage of Rys.
Tak Rys and les hem and wafeh hem clene and
feth hem tyl they brefte and than lat hem kele and
feth call ther’to Almand mylk and colour it wyth faf-
ron and boyle it and meffe yt forth.
IX. For to make Lamprey frefch in Galentyne b
Schal be latyn blod atte Navel and fchald yt and
rofl; yt and ley yt al hole up on a Plater and zyf hym
forth wyth Galentyn that be mad of Galyngale gyn-
gener and canel and dreffe yt forth.
X. For to make fait Lamprey in Galentyne m.
Yt fchal be ftoppit n over nyzt in lews water and
k See note on N° 14. of Part I.
1 This is a made or compounded thing. See both here, and in
the next Number, and v. GlolT.
m See note 1 on the laft Number.
0 Perhaps, Jlcppit, i. e. ftcepcd. See N° 1 2.
1 Z , -
C 116 ]
in braan and flowe and fodyn and pyl onyons and
feth hem and ley hem al hoi by the Lomprey and
7. if hem forthe wyth galentyne makyth 0 wyth ftrong
vyneger and wyth paryng of wyt bred and boyle it
ai togeder’ and ferve yt forthe.
XI. For to make Lampreys in Bruet.
They fchulle be fchaldyd and yfode and ybrulyd
upon a gredern and grynd peper and fafron and do
ther’to and boyle it and do the Lomprey ther’yn and
ferve yt forth.
XII. For to make a Storchon.
Lie fchal be {horn in befys p and flepyd q over nyzt
and fodyn longe as Flefch and he fchal be etyn in
venegar.
XIII. For to make Solys in Bruet.
They fchal be fleyn and fodyn and roflyd upon a
gredern and grynd Peper and Safron and ale boyle
it wel and do the foie in a plater and the bruet above
ferve it forth.
XIV. For to make Oyftryn in Bruet.
They fchul be fchallydrand yfod in dene water
0 Perhaps, mafryd, i. e. made.
r Perhaps, pefys , i. e. pieces.
q Qu- Jtfppit , i. e. lieeped.
5 Have (hells taken oif.
grynd
[ “7 ]
grynd peper fafron bred and ale and temper it wyth
Broth do the Oyftryn ther’ynne and boyle it and fait
it and ferve it forth.
XV. For to make Elys in Bruet.
They fchul be flayn and ket in gobett’ and fodyn
and grynd peper and fafron other myntys and perfele
and bred and ale and temper it wyth the broth and
boyle it and ferve it forth.
XVI. For to make a Lopifter.
He fchal be roflyd in his fcalys in a ovyn other by
the Feer under a panne and etyn wyth Veneger.
i
XVII. For to make Porreyne.
Tak Prunys fayrift wafch hem wel and clene and
frot hem wel in fyve for the Jus be wel ywronge and
do it in a pot and do ther’to wyt gres and a party of
fugur other hony and mak hem to boyle togeder’ and
mak yt thykke with flowr of rys other of waftel bred
and wan it is fodyn dreffe it into difchis and Ilrew
ther’on powder and ferve it forth.
XVIII. For to make Chirefeye.
Tak Chiryes at the Fell of Seynt John the Baptift
and do away the ftonys grynd hem in a morter and
after frot hem wel in a feve fo that the Jus be wel
comyn owt and do than in a pot and do ther’in feyr
gres
C us ]
gres or Boter and bred of waftrel ymyid * and of
fugur a god party and a porcion of wyn and wan it
is wel yfodyn and ydreflyd in Dyfchis ftik ther’iit
clowis of Gilofr’ and drew ther’on fugur.
XIX. For to make Blank de Sur’ *.
Tak the zolkys of Eggs fodyn and temper it wyth
mylk of a kovv and do ther’to Comyn and Safron and
flowr’ of ris or waftel bred mycd and grynd in a morter
and temper it up wyth the milk and mak it boyle
and do ther’to wit 11 of Egg’ corvyn finale and tak fat
chefe and kerf ther’to wan the licour is boylyd and
ferve it forth.
XX. For to make Grave enforfe.
Tak tyd w gyngener and Safron and grynd hem in
a morter and temper hem up wyth Almandys and do
hem to the fir’ and wan it boylyth wel do ther’to
zolkys of Egg’ fodyn and fat chefe corvyn in gobettis
and wan it is dreffid in difchis ftravve up on Powder of
Galyngale and ferve it forth.
XXI. For to make Hony Doufe’b
Tak god mylk of Almandys and rys and wafch
hem wel in a feyr’ velfel and in fayr’ hoth water and
* Perhaps, ymycld, i. e. minced ; or mycd} as in N° 19.
1 Vide Note c on N° 29. of Part I.
u white. So wyt is while in N° 21. below.
v It appears to me to be ityri. Can it be fyd £
x See Part II. N° x ; and Part I. N° 50.
after
[ 1 *9 1
after do hem in a feyr towayl for to drie and wan
ihat they be drye bray hem wel in a morter al to
flowr’ and afterward tak two partyis and do the half
in a pot and that other half in another pot and co-
lowr that on wyth the fafron and lat that other be
wyt and lat yt boyle tyl it be thykke and do ther’to
a god party of fugur and after dreffe yt in twe difchis
and loke that thou have Almandys boylid in water
and in fafron and in wyn and after frie hem and fet
hem upon the fyre fethith mete y and flrew ther’on
fugur that yt be wel ycolouryt z and ferve yt forth.
XXII. For to make a Potage Feneboiles.
Tak wife benes and feth hem in water and bray
the benys in a morter al to nozt and lat them fethe
in almande my lk and do ther’in wyn and hony and
feth a reyfons in wyn and do ther’to and after dreffe
yt forth.
XXIII. For to make Tartys in Applis.
Tak gode Applys and gode Spycis and Figys and
reyfons and Perys and wan they are wel ybrayed co-
lourd b wyth Safron wel and do yt in a cofyn and do
yt forth to bake wel.
y Seth it mete, i. e. feeth it properly.
z Coloured. See N° 28. below.
1 i. e. Seeth.
k Perhaps cohure.
XXIV.
[ 120 ]
XXIV. For to make Rys Alker’.
Tak Figys and Reyfons and do awey the Kernels
and a god party of Applys and do awey the paryng
of the Applis and the Kernelis and bray hem wel in
a morter and temper hem up with Almande mylk
and menge hem wyth flowr of Rys that yt be wel
chariaunt and drew ther’upon powder of Galyngale
and ferve yt forth.
XXV. For to make Tartys of Fyfch owt of Lente.
Mak the Cowche of fat chefe and gyngener and
Canel and pur’ crym of mylk of a Kow and of Helys
yfodyn and grynd hem wel wyth Safron and mak the
chowche of Canel and of Clowys and of Rys and of
gode Spycys as other Tartys fallyth to be.
XXVI. For to make Morreyc.
Requir’ de Carnibus ut fupra d.
XXVII. For to make Flownys e in Lente.
Tak god Flowr and mak a Pad and tak god mylk
of Almandys and flowr of rys other amydon and
boyle hem togeder’ that they be wel chariaud wan
yt is boyiid thykke take yt up and ley yt on a feyr’
c Vide Part I. N° 37.
d Part I. N° 37.
c Perhaps, Fiawnesy or Cultards. Chaucer, vide Slaunis. Fr.
Flans.
. bord
[ 121 ]
bord fo that yt be cold and wan the Cofyns ben
makyd tak a party of and do upon the coflfyns and
kerf hem in Schiveris and do hem in god mylk of
Almandys and Figys and Datys and kerf yt in fowr
partyis and do yt to bake and ferve yt forth.
XXVIIf. For to make Rapee f.
Tak the Cruftys of wyt bred and reyfons and bray
hem wel in a morter and after temper hem up wyth
wyn and wryng hem thorvv a cloth and do ther’to
Canel that yt be al colouryt of canel and do ther’to
hole clowys macys and quibibz the fyfch fchal be
Lucys other Tenchis fryid or other maner Fyfch fo
that yt be frcfch and wel yfryed and do yt in Difchis
and that rape up on and ferve yt forth.
XXIX. For to make a Porrey Chapdeyn.
Tak an hundred onyons other an half and tak oyle
de Olyf and boyle togeder’ in a Ppt and tak Almande
mylk and boyle yt and do ther’to. Tak and make a
thynne Paafl; of Dow and make therof as it were ryngis
tak and fry hem in oyle de Olyve or in wyte grees
and boil al topedere.
° \
XXX. For to make Formenty on a Fichfsday s.
Tak the mylk of the Hafel Notis boyl the wete 11
wyth the aftermelk til it be dryyd and tak and co-
lour'1 1 yt wyth Safron and the ferft mylk call ther’to
and boyle wel and ferve yt forth.
f Vide Part I. N° 49. G Fithday.
<L
h white. * Pei haps, colour.
XXXI.
[ 12* ]
XXXI. For to make Blank de Syry k.
Tak Almande mylk and Flowr’ of Rys Tak ther’to
fugur and boyle thys togeder’ and difche yt and tak
Almandys and wet hem in water of Sugur and drye
hem in a panne and plante hem in the mete and ferve
yt forth.
XXXII. For to make a Pynade or Pyvade.
Take Hony and Rotys of Radich and grynd yt
fmal in a morter and do yt ther’to that hony a quan-
tite of broun fugur and do ther’to Tak Powder of
Peper and Safron and Almandys and do al togeder’
boyl hem long and hold1 yt in a wet bord and let yt
kele and meffe yt and do yt forth m.
XXXIII. For to make a Balourgly n Broth.
✓
Tak Pikys and fpred hem abord and Helys zif thou
haft fle hem and ket hem in gobettys and feth hem in
alf wyn 0 and half in water Tak up the Pykys and
Elys and hold hem hote and draw the Broth thorwe a
Clothe do Powder of Gyngencr Peper and Galyngale
and Canel into the Broth and boyle yt and do yt on
the Pykys and on the Elys and ferve yt forth.
tic Coquina quc eff optima mcm'ctna*
k Vide ad N° 29. of Part I.
1 i. e. keep , as in next Number.
m This Recipe is ill expreffed.
n This is fo uncertain in the original, that I can only guefs at it.
0 Perhaps, alf in wjw, or dele in before water.
INDEX.
[ “3 ]
'll
INDEX AND GLOSSARY
T 0
MR. BRANDER’S ROLL OF COOKERY,
The Numbers relate to the order of the Recipes.
N. B. Many words are now written as one, which formerly
were divided, as al fo, up on, &c. Of thefe little notice
is taken in the Index, but I mention it here once for all.
Our orthography was very fluftuating and uncertain at
this time, as appears from the different modes of fpelling
the fame words, v. To gedre; v. wayfhej v. ynowkz;
v. chargeant; v. corantej &c.
A.
A- abounds, a gode broth, 5. 26, al a nyzt, 192.
in. a two, 62.
a. and. paffim.
Aftir. Proem, like, 17 6„ Wiclif.
Aray. Drefs, fet forth, 7. Chaucer.
Alf. MS. Ed. 45. II. 33. half.
Alye it. 7. 33. mix, thicken, hence cilloy of metals,
from French allaycr. alay, 22. aly, MS. Ed. 46.
See Tumi Etymolog. v. Alaye. lye. here N° 15.
CL 2 lyed.
[ I24 3
lyed. thickened. MS. Ed. 44, 45. Randle Holme
interprets lyth or ly thing by thickening, hence lyo.
a mixture, 1 1. alith for alyed. MS. Editor. N° 45.
Awey. MS. Ed. 27. II. 18. away.
Auance. 6. forte Avens. Caryophylla , Miller; Gard.
Dift.
Axe. MS. Ed. N° 56. Chaucer.
Ayren. v. Eyren.
Al, Alle. 23. 53. Proem. All. Chaucer, al to brejl.
all bu-rft. MS. Ed. N° 14.
Al?. MS. Editor. N° 29. Chaucer, in v. It means as,
Almandes. 17. very vatioufly written at this time,
Almaunde, Almandys, Almaundys, Almondes, all
which occur in MS. Ed. and mean Almond or Al-
monds.
Almand mylke. 9. Almonds blanch’d and drawn
thickifh with good broth or water, N° 51. is called
thyk mylke , 52. and is called after Almande mylke,
fir it and fecond milk, 116. Almands unblanched,
ground, and drawn with good broth, is called
mylke, 6 2. Cow’s milk was fometimes ufed inftead
of it, as MS. Ed. 1. 13.
Creme of, Almands how made, 85. Of it, Lei.
Coll. VI. p. 17. We hear elfewhere of Almond-
butter, v. Butter.
Azeyn. 24. again. Lei. Coll. IV. p. 281. alibi.
Chaucer. A. S. Tfjen.
Aneys, Anyfe. 36. 137. Aneys in confit rede other
whyt, 36. 38. i. e. Anis or Anifeed confe&ioned
red, or white, ufed for garnifh, 58.
Amydon. 37. v. ad locum.
Almony. 47. v. ad locum.
Almayne. 71. Germany, v. ad loc. MS. Editor, N° 2.
3 1 •
Alkenet. 47. A fpecies of Buglos. (Hiincey, Difpenf.
p. 5 f . 62. ufed for colouring, 51. 84. fryed and
yfohdred, or yfondyt, 62. 162.
A noon.
[ 125 ]
Anoon. 53. Anon, immediately. Wiclif.
Arn. MS. Ed. II. 23. are. Chaucer, v. arne.
Adon. 59. 85. down. v. Chaucer, voce aduune. MS.
Edit. N° 1.
Avyfement. Proem. Advice, Direction. Chaucer.
French.
Aymers. 72. Embers. Sax. oemyjnan, Cineres. Belg.
ameren.
Aquapatys. 75. a Mefs or Difh.
Alker. Rys Alker. MS. Ed. II. 24.
Appulmoy. 79. a difh. v. ad loc. Appelyn, Applys,
Apples. MS. Ed. 17. 35.
Abrode. 85. abrod. MS. Ed. II. 33. abroad. So
brode. MS. Ed. 15. broad.
Alite. v. Lite.
Ale. 1 1 3. v. Pref.
Afide. 1 1 3. apart. Wiclif.
Ayfell. 1 14, 1 15. a fpecies of Vinegar. Wiclif.
Chaucer, v. Eifel.
Alegar. 114.
Armed. 146. v. ad loc.
Alygyn. v. Brewet.
B.
Bacon. N° 1.
Renes. 1. alibi Beans. Chaucer, v. bene.
Bef. <5. MS. Ed. 17. Beef. Buf, Buff. MS. Ed. 27.
42> 43*
Buth. 6. 23. 30. alibi, been, are. Chaucer has beta .
Ben. MS. Ed. 4. 27. be. Chaucer v. bein and ben.
Balles. 152. Balls or Pellets.
Blank Defire. 193, 194. bis. Lei. Coll. VI. p. 5. In
N° 193, we meet with Blank defne , but the Con-
tents has Defire , which is right, as appears from
the fequel. In MS. Ed. 29. it is Blank-Surry , and
Sury , and Sure, and de Sur. II. 19. de Syry, 31.
[ i*6 1
and here N° 37, it is Defforre. and we have Samoft
in Sorry. Lei. ColL VI. p. 17. Perches, ibid. Eels
p. 28. 30. where it is a Potage. whence I conceive
it either means de Surrey , i. e. Syria, v. Chaucer,
v. Surrey. Or it may mean to be defired, as we
have Horfys ofDefyr . Lei. Coll. IV. p. 272. See
N° 63. and it is plainly written Defire in Godwin
de Praeful. p. 697. In this cafe, the others are all
of them corruptions.
Blank Defforre. v. Blank Defire.
Blank Defne. v. Blank Defire.
Berandyles. MS. Ed. 27.
Bred, Breed. MS. Ed. paffim. Bread.
Bove. 167. Above. Chaucer. Belg. Boven .
Blode. 11. alibi. Blod. MS. Ed. 9. Blood.
Bato. 149. of eggs, 161. 179. Batur, 28. Batour.
ibid. 19. Batter.
Boter. MS. Ed. 38. Butter.
Borage. 6.
Betes. 6. Beets. Fr. Bete.
Burfen. 11. name of a difii. Burfews, N° 179, is a
different difii.
Brek. MS. Ed. 6. 23. break, bruife.
Breft, brefle. MS. Ed. 1.14. burff.
Bukkennade. 17. a difii. Buknade, 118. where it
means a mode of dreffing. vide MS. Ed. 45. 52.
Bryddes. 19. Briddes, 60. 62. Birds, per metathefin..
Chaucer.
Brawn of Capons. 20. 84. Fleili. Braun. MS. Ed. 29.
v. Chaucer, we now fay, brawn of the arm, mean-
ing the flelh. Hence brawn faWn. Old Plays, XI.
p. 85. Lylie’s Euphues, p. 94. 142. Chancer.
Brawn is now appropriated to thei'e rolls which
are made of Brawn or Boar, but it was not fo an-
ciently, fince in N° 32 we have Brawn of Swyne,
which {hews the word was common to other kinds
of
[ I27 ]
of flefli as well as that of the Boar ; and therefore
I cannot agree with Dr. Wallis in deducing Brawn
from y Iprugna .
Blank mang. 36. 192. Chaucer writes Blank manger.
Blomanger. MS. Ed. 14. 33. 34. 11. 7. N. B. a
very different thing from what we make now under
that name, and fee Holme, III. p. 81.
Bronchis. MS. Ed. 55. Branches.
Braan. MS. Ed. II. 10. Bran.
Bet. MS. Ed. II. 21. Beaten.
Broche. MS. Ed. 58. a Spit.
Brewet of Almony. 47. v. Almony. of Ayren, or
eggs, 91. MS. Ed. 23. Eles in Brewet, 1 10. where
it feems to be compofed of Bread andWine. Mufkles
in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold,
13 1. 134. Bruet and Brewet are French Brouet,
Pottage or Broth. Bruet riche, Lei. Coll. IV.
p. 226. Beorwete, p. 227, as I take it. Blanche
Brewet de Alynyyn, MS. Ed. 13. 23.
Boon. 55. Bone. Chaucer.
Brenyng. 67. 188. burning, per metathefin, from bren
or brenne , ufed by Skelton, in the Inve&ive againft
Wolfey, and many old authors. Lienee the dif-
eafe called brenningor burning. Motte’s Abridge-
ment of Phil. Tranf. part IV. p. 245 < Reid’s
Abridgement, part III. p. 149. Wiclifhas brenne and
brync. Chaucer, v. bren , Brinne, &c.
Blake. 68. Black. Chaucer.
Berft. 70. 1 8 1. 192. burfl. Chaucer. A. S. bejipran.
Breth. 71. Air, Steam. MS. Ed.N° 2. hence brother,
breather. Wiclif.
Bron. 74. brown. A. S. bpun.
Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and fo
boutry is Buttery. Lei. Coll. IV. p. 281. Almonde
Butter. Lei. VI. p. 6. Rabelais, IV. c. 60.
Bynethen. 92. under, beneath. Chaucer, bineth.
Bolas. 95. bullace. Chaucer.
Bifore.
[ 128 ]
Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has
biforne , and byforne.
Brafey. a compound fauce, 107.
Ballac broth. 109.
Brymlent. Tart de Brymlent. 167. v. ad loc.
Bloms. 1 7 1. Flowers, Blofloms. Chaucer.
Bothom. 173. bottom, pronounced bothom now in the
north. Chaucer, bottym, MS. Ed. 48.
Brode. 189. broad, v. abrode.
Bataiwyng 189. embatteling. qu. if not mifread for
bataillyng. See Chaucer, v. batailed.
Bord. MS. Ed. II. 27. board. Chaucer.
Ereyt, breth. MS. Ed. 17. 58. Broth.
Blank Surry. MS. Ed. 29. II. 19. v. Blank Defire.
Bifmeus. MS. Ed. 16.
C.
C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok.
v. Phifik. v. thyk. on the contrary it often abounds,
hence, fchulle, fhould ; frefch, frelh ; difche, difh;
fchepys, Bleeps ; flefch, flefli ; fyfch, fifh ; lcher,
cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. fchal.
Craftly. Proem, properly , fecundum artem.
Caboches. 4. alibi. Cabbages, f. Fr. Caboche, Head,
Pate.
Caraway. 53. v. Junij Etymolog.
Carvon. 152. carved, cut. Corvyn,MS. Ed. II. 19,20.
cut. Corue, i. e. corve, 4. cut. v. ycorve. v. kerve.
Caneil. paffim. Cinamon. Wiclif. v. Pref.
Cuver. MS. Ed. 56. Cover.
Ctimpas. by Cumpas, i. e. Compafs, 189. by meafure,
or round. Lei. Coll. IV. p. 263.
Cool. 6. Cole or Col wort. Belg. kool.
Corat. 12. name of a difh.
Culdore. MS. Ed. 25, 27. a Cullender. Span. Co-
laders.
CaBclys. MS. Ed. 28.
Cranes,
[ I29 ]
Cranes. 146. Grues. v. ad loc.
Chyballes. 12. Chibolls, 76. young Onions* Little-
ton. Ital Cibolo. Lat. Crepula, according to Me-
nage; and fee Lye.
Colys. MS. Ed. II. fee the Pref.
Cawdel. 15. 33. Caudell, Contents. See Junius, of
Mufkels or Mufcles, 124. Cawdel Ferry, 41. In
E. of Devon’s feaft it is Feny.
Conynges. 17. Connynges, 25. Coneys, Rabbets.
Calle. 152. Cawl of a Swine.
Connat. 18. a marmolade. v. ad loc*
Clowes. 20. Cloves, v. Pref.
Canuas, or Canvafs. 178. Fr. Canevas. Belg. Kanefas.
Corante. Rayfons of Corante. 14. §0 Rafyns rf Cofens,
Northumb. Book, p. 19. Raijin de Corinthie. Fr.
i. e. of Corinth, whence our Currants, which are
fmall Raifins, came, and took their name. Corance ,
17. 21. Coraunce, 50. Coronfe, MS. Ed. 42. Raifins
are called by way of contradiftin&ion prete Rayfons,
65. 133. See Northumb. Book, p. n.
Coronfe. v. Corante.
Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes
Char chant, 29, 30 Char gh aunt , 33. Charchaunt ,
34. Chariaunt. i. e. Charjaunty 36. II. 24. Ghariand.
i. e. Cbarjand , 27.
Comyn. MS. Ed. 39*
Colure. MS. Ed. 5. to colour.
Coneys. 22. feems to be a kind of faiice. MS. Ed. 6.
but the recipe there is different, v. ad N° 25.
Chanke. MS. Ed. 20.
Col, Cole. 23. 52. cool, alfo to (train, 70, 71. alibi*
MS. Ed. II. 22. cleared.
Comyn. MS. Ed. II. 18. come.
Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v.
Couche.
Cynee. 25. a certain fauce. perhaps the fame with
Coney. N° 22. Plays in Cynee, 112. Sooles, 119.
Teaches, 120. Oyflers, 123.
R
Harys
C *30 ]
Harys [Hares] in Cmee. MS. Ed. 8. where
doubtlefs we Ihould read Cinee, (ince in N° 51
there it is Cyney. It is much the fame as bruet ,
for Sooles in Cynee here is much the fame with
Solys in bruet. MS. Ed. II. 13.
Chykens. 27. 33. Chicken is a plural itfelf. but in
MS. Ed. 13. it is Chekenys alfo ; and Chyckyns. Lei.
Coll. IV. p. 1 . Checonys MS. Ed.
Carnel of Pork. 32. v. ad loc.
Corvyn. v. Carvon.
Curlews. 35. not eaten now at good tables; however
they occur in archb. Nevill’s feaft. Lei. Coll. VI.
p. 1. And fee Northumb. Book, p. 106. Rabelais
iv. c. 59. And Earl of Devon’s Feaft.
Confit, or Confyt. v. Aneys and Colyandre.
Charier. 39. adifh. v. ad loc.
Chefe ruayn. 49. 166. perhaps of Pvouen in Nor-
mandy. rotten in Fr. fignifies the colour we call
roan.
Crems. 52. for fingular Cream, written Creme , 85.
183. Crem and Crym, in MS. Ed. 34. II, 24. Fr.
Crefme , Creme.
Cormarye. 53. a di fh. qu.
Colyandre. 53. 128. where it is in Confyt rede , or
red. White is alfo ufed for garnilh, 59. Celenbpe,
A. S. Ciliandro, Span.
Chyryfe. 58. a made difh of cherries, v. ad loc.
Cheweryes. 58. Cherries, v. ad loc. and MS. Ed. II.
18. ubi Chivy es.
Croton, 60. a difh. v. ad loc.
Crayton, v. Croton.
Cleeve a two. 62. cloven. A.S. cleopan.
Cyrip. 64. Sirrup. v. ad loc.
Chyches. 72. Vetches, v. ad loc.
Chawf. 74 warm. Fr. Echaujfer , whence Chaucer
has Efchaufe .
Clat.
[ *3* 1
Clat. 78. a difh. qu.
Chef. Proem, chief. Fr.
Calwar Salmon. 98. v. ad loc.
Comport. 100. a preparation fuppofed to be always
at hand. v. ad loc.
Comfery. 190. Comfrey. v. ad loc.
Chargeours. 101. dirties, v. ad 126.
Chyfanne. 103. to be eaten cold.
Congur. 104. 115. Lei. Coll. VI. p. 6. bis. p. 16,
Cungeri are among the fifli in Mr. Topham’s MS.
for the Conger, little ufed now, fee Pennant. III.
p. 1 1 5.
Coffyns. 1. 13. Pies railed without their lids, 158. 167.
185. iy6. MS. Ed. II. 23. 27. In Wiclif it de-
notes bafkets.
Comade. 113. Comadore. 188.
Coutour. 113. Coverture, Lid of a Pye.
Codlyng. 94. grete Codelyng, 114. v. ad loc.
Chawdon. 115. for Swans, 143. 5 wan with Chaw dr on.
Lei. Coll. IV. p. 226. which I fuppcfe may be true
orthography. So Swarm with Chaudron. Earl of
Devon’s Feaft. And it appears from a MS. of Mr.
Artie’s, where we have among Sawces, Swanne is
good with Chaldron , that Chaldron is a iauce.
Crome. 131. Pulp, Kernel. Crumes. 159. Chaucer.
The Crum is now the loft part of a loaf, oppofed
to the cruft.
Cury. Proem. Cookery. We have affumed it in the title.
Camelyne. 144. a fauce. an Canelyne , from the flour
of Canel ?
Crudds. 150. 1 7 1. Curds, per metathefin, as common
in the north.
Cruftards. 154. Pies, from the Cru/l . quaere if our
Cujlard be not a corruption of Crurtard ; Junius
gives a different etymon, but whether a better, the
Header muff: judge. Crullard of fifli, 150. of herbs,
R 2 *57*
E *32 ]
157. and in the Earl of Devon’s Feafl we have un
Fife Crufladc.
Cryfpes. 162. Cryfpels, 163. v. ad loc. Fritter Crif-
payne , Lei. Coll. VI. p. 5. which in Godwin de
Piceful. p. 697. is Fruter Crifpin.
Chawfo. 162. Cowfer, 1 73. a Chafing-dilh. Chafer.
Lei. Coll. IV. p. 302. v. Junius voce Chafe.
Carole. 17 1. curioufly. perhaps from cure, to cook.
Chaucer has coroufe, curious,
Clarry. 172. Clary.
Cotagres. 175. a difh. v. ad loc.
Cok. ! 75. a Cock, lie, Lei. Coll. IV. p, 227.
Chewets. 185. 186. a difh. Rand. Holme, III. p. 78,
81, 82. Birch, Life of Prince Henry, p. 45IJ.
Comadore. v. Comade.
Chall let. 189. v. ad loc.
Chriften. Proem. Chriftian.
D. >
Do. i, 2. put, caufe. MS. Ed. 2. 12. Chaucer, make
56. done, 48. So Chaucer has do for done.
Dof. do off. loi.
Draw, drawen 2. drained, hence 3. 20.23. drawe the
grewel t burgh a Jlraynour.
Do boil. 2.17. as, drawe hem up with gode brothe.
alfo 51. 74.
To put, 14. 41.
To make. 28. 47. as, draw an Almande my Ike.
Dee. 1 52. lingular of Dice, the Fr. De. v. quare,
Drepce. 19. a dilh. qu.
Dares. 20. 52. 158. the fruit.
Dyfsh. 24. dilh.
Delforre. 37. v. Blank defire,
Douft. 45. alibi Dull,
Dowhz,
[ J33 ]
Dpwhz. 50. Dowh. 92. Dow. MS. Ed. II. 29.
Dough, Pafte. A. S. bah.
Douce Ame. 63. quafi a delicious difli. v. Blank Defire.
Drope. 67. drop, to bade. MS. Ed. 28.
Dorry. Sowpes dorry, 82. Sops endorfed. from etidore,
187. MS. Ed. 42. II. 6. vide ad 174.
Deel. 1 13. 170, part, fome. v. Sum. Chaucer,
Dicayn. 1 72. v. ad loc.
Dokks, as Sowre Dokks , 173. Docks,
Dorryle. v. Pome.
Daryols. 183. a difh, A Cuflard baked in a Cruft.
Hear Junius, v. Dairie. ‘ G. dariole dicitur libi
* genus, quod lifdem Gallis alias nuncupatur laic-
‘ ter on vel flan de laifl.’
Defne. v. Blank Delire.
Delire, v. Blank.
Dreffit. 194. drefled. drefle. MS. Ed. 1 5. et paflim,
Chaucer in voce, hence ydrefly. MS. Ed. II. 18.
Dylis. MS. Ed. 15. dice. v. quare.
Demembre, dimembre. MS. Ed. 31. difmember.
Dows, douze. MS. Ed. 50. II. 21.
Drong. MS. Ed. 54. drunk.
E.
E. with e final after the confonant, for ea, as brede,
bread; benes, beans ; bete, beat; breke, break;
creme, cream ; clere, clear ; clene, clean ; mede,
mead ; mete, meat ; ftede, ftead ; whete, wheat ;
& c.
E with e final after the confonant, for ee , as bete?,
beets; chefe, cheefe ; depe, deep; fete, feet;
grene, green •, nede, needlul ; fwete, fweet.
Endorre. MS. Ed. 42. endorfe.
Ete. 103. eat. eten, 146. eaten, elyn. MS. Ed. 3. A. S.
etan. MS. Ed. 48. oat.
Enforfe.
[ 1 34 ]
Enforfe. MS. Ed. II. 20. feafoned.
Erbes.' 7 herbs-, herbes, 63. erbys, 151. Eerbis, 157.
Eyren, and Ayren. 7,8, 15. Eyryn, MS. Ed. 1. Eggs.
4 a merchanr at the N. Foreland in Kent afked for
4 eggs, and the good wyf anfwerede, that (he coude
* fpeak no Frenlhe — another fayd, that he wolde
* have eyren , then the good wyf fayd that {he un-
* derffood hym wel.’ Caxton’s Virgil, in Lewis’
Life of Caxton, p. 61. who notes * See Sewei’s
* Dictionary, v. Ey .’ add, Urry’s Chaucer, v. Aye
and Eye. Note here the old plural en, that eggs is
fometimes ufed in our Roll, and that in Wiclif eye ,
or ey is the lingular, and in the Germ. See Chaucer,
v. Ate, and Ay.
Eowts. 6. v. ad loc.
Egurdouce. 2 1. v. ad loc. of Fyfshe, 133. Egge dows,
MS. Ed. 50. male. Egerdufe. ibid. II. 1. Our N°
58, is really an Eagerdouce, but different from this
here. A Seville Orange is Aigre-douce. Cotgrave,
Efy. 67. eafy. efelich, 113. eafily. Chaucer.
Eny. 74- 173- any.
Elena Campana. 78. i. e. Enula Campana, Elecampane.
Erbowle. 95. a diih. v. ad loc.
Erbolat. 172. a di(h. v. ad loc.
Eerys, Eris. 177. 182. 55. Ears. Eyr. MS. Ed. 44.
Chaucer has Errand Eris.
Elren. 171. Elder. Eller , in the north, without d.
Erne. 174. qu.
Euarund. MS. Ed. 3.
Eelys. 101. Eels. Elys , Helps. MS. Ed. II. 15.24.
Elis . Chaucer.
E.
Forced. 3. farced, ffuft. we now fay, forc'd- me at,
y farced, 159, 160. enforfe d . MS. Ed. II. 20. fors ,
3 ll°'
I
[ «35 ]
170. called fars, 150. it Teems to mean feaftn ,
M° 4.
Mixt. 4. where potage is faid to be forced with
powdo-douce.
Fort, paflim. ftrong. Chaucer.
Frefee. MS. Ed. 47.
f'enkel. 6. 7^. Fenel , 7 6. 172. Fenell , 100. Fennel.
Germ. Venikol. Belg. Venckel.
Foihe. Proem 95. forme.
Funges. io. Mulhrooms, from the French. Cotgrave.
Holme III. p. 82. The Romans were fond of them.
Fefants. 20. 25*
Fynelich wel. 192. very wel, conflantly.
Fro. 22. MS. Ed. 55. Chaucer, from. So therfro. 53.
LeE Coll. IV. p. 266. Chaucer.
Flevfch. 24. Fleifsh, 37. Fleih, A. S. pkepc. Germ.
Fie if c.
Feneboyles. MS. Ed. II. 22.
Fyletts. 28. Fillets.
Florida and Flo. 36.38.40. Garnifh. Lei. Coll. VI.
p. 17. 23. Chaucer, v. Floure.
Foyles. 49. rolled Pafte. Foyle of dowhz, 50. 92. et
per fe, 148. 153. Foilc of Pafte, 163. Leaves of
Sage, 161. Chaucer, v. ad 175. hence Carpe in
Foile. Lei. Coll. IV. p. 226. a Dolphin in Foyle ,
a futtletie. VI. p. 5. Lyng in Foyle , p. 16. Cunger.
Ibid. Samon. Ibid. Sturgen. p. 17. et v. p. 22.
N. B. Foyle in thefe cafes means Pa Re.
Fars. v. forced. A
Fie. 33. flea, flaw. MS. Ed. II. 33. flawe, flein, fiain,
flawed. 10. 13. 15.
Fonnell. 62. a difh.
Frot. MS. Ed. II. 17. rub, flhake,/ntfe, Chaucer.
Feyre. 66. MS. Ed. II. 18. 22. Feir. Chaucer. Fair.
Ferthe. 68. Fourth, hence Ferthing or Farthing.
Furmente. 69. 116. Furmenty. MS. Ed. 1, Formete .
Ibid. 48. Formenty, lb. II. 30. from Lat. Frurnen -
turn.
C J36 3
per metathedn ; whence called more plaufibly
Frumity in the north, and Frumetye in Lei. Collett.
IV. p. 22(5. VI. p. 5. 17. 22. but fee Junius, v.
Formetie.
Frenche. 73. a difh. v. ad loc.
Fed. MS. II. 18. Fead. Chaucer.
Fygey. 89. becaufe made of Figs. Fygs drawen. 103.
MS. Ed. II. 3.
Found. 93. mix. diflolve, 193. fond. 188. v. y fonded.
Lye, in Junii Etym. v. Founder.
Fete. 102. Chaucer. Fet, MS. Ed. 44. Feet.
Flaumpeyns. 113. 184.
Ferd. MS. Ed. II- 30. Fird.
Fanne. 1 16. to fan or winnow. A. S. pann, Vannus.
Fry to. 149, 150, 151. Fruturs. MS. Ed. 19. 4a.
Fritters. Fruter, Lei. Coll. IV. p, 227. Frytor.
VI. p. 17.
Flaunne. 163. Flownys. MS. Ed. II. 27. Fr. Flans,
Cudards. Chaucer, v. Slaunnis. Et v. Junium voce
Flawn.
Feel. 168. hold, contain, perhaps fame as feal , oc-
cultare, abfcondere, for which fee Junii Etymol.
Fuyr. 188. Fire. Fyr fort. 192. a drong Fire. Fere ,
Chaucer. Fyer, Lei. Coll. IV. p. 296. Belg. Vuyr .
Fere. MS. Ed. 58.
Ferry, v. Cawdel.
Flowr, Flowre, MS. Ed. 2. 19. Flour.
Fronchemoyle. MS. Ed. 15.
Froys. MS. Ed. 18. Fraife.
Farfure. MS. Ed. 28. duding.
Forfy. MS. Ed. 38. feafon.
G.
Gronden. 1. 53. ground or beaten, togrynde is to cut
or beat imall. 3. 8. 13. for compare 14. ygrond 374
53. 105. to pound or beat in a mortar. 3. MS. Ed. 5.
Goie.
£ *37 ]
Gode. N° i. alibi, good, ftrong, Chaucer, god , MS.
Ed. paffim.
Grete. mynced. 2. not too fmall. gretujl, 189. greateft.
gret , MS. Ed. 15. and Chaucer.
Gourdes. 8. Fr. gouhourde.
Gobettes. 16. 62. Gobbettys, Gobettis. MS. Ed. 9.
alibi. Chaucer. Gobbins , Holme III. p. 81, 82.
large pieces. Wiclif. Junii Etym.
Grees. 17. 101. Grece, 18. alibi. MS. Ed. 8. 14. 32.
alibi, whyte Grece, 18. Fat, Lard, Conys of high
Grece. Lei. Coll. IV. p. 226. qu.
Gravey. 26, 27. Grave. MS. Ed. II. 20. Gravy. Lei.
Coll. VI. p. 10.
Galyntyne. 28. 117. a preparation feemingly made of
Galingale, &c. 129. and thence to take its name. See
a recipe for making it, 138. as alfo in MS. Ed. 9.
Bread of Galyntyne, 94. Soupes of Galyntyne,
129. Lampervey in Galantine. Lei. Coll. IV. p. 226.
VI. p. 22. Swanne, VI. p. 5.
Garlete and Garlec. 30. 34. Garlick. A. S. gapleac.
Grapes. 30. 34.
Galyngale. 30. the Powder, 47. the long-rooted Cy-
perus. Gl. to Chaucer. See Northumberland Book,
P .4!5*
Gleyr. of Ayren. 59. the white, from Fr. glaire.
Chaucer. Lear or Leir of an Egg. Holme inter-
prets it the White beaten into a foam.
Goon. 59. MS. Ed. 1. go. Belg. gaen.
Gylofre/155. Gelofre. MS. Ed. 27. cloves ; for fee
N° 30, 31. 40. there ; from Gr. noipvo(pvM<ov.
Gyngawdry. 94. a difh.
Grave. MS. Ed. II. 20. Gravey.
Gele. 101, 102. Jelly. Fr. Gelee.
Gawdy Grene. 112. perhaps, Light Green.
Gurnards. 115.
Greynes de Parys. 137. and fo Chaucer, meaning
Groynes de taradys. or greater Cardamoms. See Dr.
J S Percy
[ 138 ]
Percy on North limb. Book, p. 414. Chaucer has
Greines for Grains . and Belg. Greyn.
Grate. 152. v. i or y grated.
Gaftbon. 194. f . Gajlbon, quafi Wajlbon , from Wajlel
the fined; Bread, which fee. Hence the Fr. Gafteau.
Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed.
3, 4. 13. 24. Ginger. Gyngyner-bred, 32.
Grotys. MS. Ed. II. Oat-meal Grotes, i. e. Grits.
Grydern, Gryder, Gredern. MS. Ed. 25. 44.. II. ir.
H.
H. for th , as hem, them ; her, their ; paflim. Hare,
1 2 1. Chaucer. Wiclif. It is fometimes omitted;
as uyt and wyte, white. Sometimes abounds, as
fchaldyd. MS. Ed. 7. 11. fcalded. v. Tbowehe.
Hye. Proem, high, by, MS. Ed. 44. A. S. Heah.
He. 1, 2. i. e. hem; them. Lye in Junii Etym.
Hulle. 1. a verb, to take off the hulk or fkin. Lit-
tleton. Hence Hulkes, Hufks or Hulls, as 71.
Holys, MS. Ed. 1. Sax. helan, to cover, v. Lye in
junii Etym. v. Hull.
Hulkes. v. Hulle.
Hewe. 7. cut, mince, yhewe, 12. minced, hewn. MS.
Ed. 6. 9. hewin, Chaucer. A. S. heyyan.
Hakke. 194. MS. Ed. 23. hack, bruife. junii Etym.
v. hack. MS. Ed. hasalfo bah and hac .
Hebolace. 7. name of a difh.
Herdeles. MS. Ed. 56. Hurdles.
Hennes. 17. 45. including, I prefume, the whole
fpecies, as Malard and Pckok do below.
Hool. 20. 22. alibi, hole , 33. 175. boole, 158. whole.
Chaucer has hole, hool, and hoolich •, and Wiclif,
hole and hool. MS. Ed. has hoi and bole.
Hooles. 162. hides .
Holfomly.
[ *39 ]
Holfomly. Proem, wholefomely.
Herthe. MS. Ed. 57. Earth.
Hit. 20. 98. 152. it. hytt. Northumb. Book, p. 440,
Hit, GloiT. Wiclif. in Marg, A. S. hit.
Hoot. 21. alibi, hot.
Hares. 23.
Hoggcpot. 31. v. ad loc.
Hochee. 34. hache, Fr. but there is nothing to inti-
mate cutting them to pieces.
Herfyve. MS. Ed. II. 2. Hair-fieve. her is hair in
Chaucer.
Helde. 50. 154, throw, cart, put. v. 189. Heelde ,
poured, fhed. Wiclif. and Lye in Junii Etym. v.
Held.
Tiolde. 1S9. make, keep. MS. Ed. II. 32, 33.
Hawtheen. 57. Hawthorn, Junius, v. Haw.
Hatte. 59. bubling, wallop, quafi the hot , as in
Chaucer, from A. Sax. hart.
Hong. 67, hing, or hang. Chaucer. MS. Ed. 48.
Honde. 76. hand. Chaucer. So in Derbyfbire now.
Heps. 84. Fruit of the Canker-rofe. So now in
Derbyshire, and v. Junius, voce Hippes.
Hake. 94. 186. a Fifh. v. ad loc.
Hilde. 109. tolkin, from to hull, to fcale a fifh, 119.
Tide 1 17. 1 19. comparedwithMS.Ed.il. 13.
Herons. 146. MS. Ed. 3. Holme, III. p. 77, 78 . but
little ufed now. Heronfew. Lei. Coll. IV. p. 226.
Heronjhawe, VI. p. 1. Heronfews. Chaucer. The
Poulterer was to have in his fliop Ardeas five air ones,
according to Mr. Topham’s MS. written about
1250. And Heronns appear at E. of Devon’s Feafl.
Holke. 173. qu. hollow.
Hertrowee. 176. a difh. Hert is the Hart in Chaucer.
A. S. heopt.
Hi. MS. Ed. 27. they.
Ilevyd. MS. Ed. 21. v. ad loc.
Horn. MS. Ed. 36. Home.
S 2
I-
t Ho 1
I.
{4 - -T *
I. 2. for e. Proem. So ith for eth. Ibid.
t. 30. etfepius. in. inne , 37. alibi.
Jufhell. 43. a difh . v. ad loc.
Is. plur. for es. 52. 73. Proem. Nomblys. MS, Ed*
12. Nombles. v. Pees. Rofys, 177, Rofes.
I. for y. v. y.
Iowtes. v. Eowtes.
Irne. 107. Iren, Chaucer, and the Saxon. Iron.
Juys. 1 1 8. 131. Jus , MS. Ed. II. 17. the Fr. word.
Ieufe., Chaucer.
K.
Kerve, 8. cut. kerf, \ 65. MS Ed. 29. v. carvon, and
Chaucer, voc. Carfe, karft, kerve, kerft.
Kydde. 21. Flelh of a Kid. Kedys. MS. Ed. 13. Kids.
Keel. 29. 167. 188. MS. Ed. 1. Gl. to Chaucer and
Wiclif, to cool.
Kyt. .118. alibi. MS. Ed. 19. ket , Ibid. II. 15. to cut,
kyted, cut. Lei. Coll. IV. p. 298. Chaucer, v. Kitt.
Keintlick. v. queintlick.
Kyrnels. 189. a fpecies of battlements, from kernellarc\
for which fee Spelman, Du Frefne, and Chaucer.
Kever. MS. Ed. 2. cover.
Kafte, keft. MS. Ed. 6. 10. caft. v. ad loc.
Kow. MS. Ed. 38. Cow,
L.
L. for 11. MS. Ed. faspe.
Lat. 9. 14. alibi. MS. Ed. 1, 2. Let. Chaucer. Belg»
latcn. iatyn. MS. Ed. II. 9. let.
Lire,
1 ‘ t
C 141 ]
£ire, and Lyre. 3. 14. 45. MS. Ed. fepe. the flefliy
part of Meat. A. S. lipe. See Lyre in Junii
Etymol. Alfo a mixture, as Dough of Bread an&i
raw Eggs, 15. hence * drawe a Lyre of Brede,
‘ Blode, Vyneg, and Broth/ 24. So Lyo and-
Layo. 11. 31. all from lye, which fee. Lay feems
to mean mix, 31. as layour is mixture, 94.
Lye it up. 1 5. to mix ; as alye, which fee.
Leke. in fing. 10. 76. Leeks.
Langdebef. 6. an herb. v. ad loc. Longdobeef' Nor-
thumberland Book. p. 384. Buglofs.
Lytel. 19. paffim. Litul and litull, 104. 152* e a litel
1 ofVynegar/ 118. of Lard, 152.
Lofeyns, Lol'yns. 24. 92. on filh-day, 128. a Lozenge
is interpreted by Cotgrave, ‘ a little fquare Cake of
preferved herbs, flowers, &c.’ but that feems to
have no concern here. Lozengs. Lei. Coll. IV.
p. 227.
Lyche. 1 52. like, lie hi. Widif. Itch. Chaucer, ylich ,
Idem.
Lombe. 62. Lamb, hence Widif, Lomberen, Lambs.
Chaucer, and Germ.
Leche Lumbard. 65. from the country doubtlefs, as
the milliard, N° 100. See alfo Lei. Coll. VI. p. 6.
26. Leches. MS. Ed. 15. are Cakes, or pieces.
Rand. Holme makes Leach, p. 83. to be ‘a kind
c of Jelly made of Cream, Ifing-glafs, Sugar, and
* Almonds, &c.’ The Lejfches are fried, 158. v.
yleelhyd. Leyfe Damafk. Lei. Coll. IV. p. 226.
Leche baked . VI. p. 5. Partriche Leiche. Ibid. Leche
Damajke. Ibid. See alfo, p. 10. Leche Florentine ,
p. 17. Leche Comfort. Ibid. Leche Gr amor. Ibid.
Leche Cypres, p. 26. which in Godwin de Prteful.
p. 697. is Sipers , male.
Lete Lardes. 68. v. ad loc.
Lave. 76. wafli.
Leyne. 82. a Layer.
Lewe
[ 142 J
Lewe water. 98. Lews water, MS. Ed. II. 10. warm}
fee Gloff. to Wiclif. and Junius, v. Lukewarm.
JLumbard Muftard. 100. from the country, v. Leche.
how made, N° 145.
Lef. MS. Ed. 56. leave. Lefe, Chaucer.
Lite. 104. a few, alite, as they fpeak in the North.
Chaucer, v. Lite, and Lyte, and Mr. Lye in his
Junius.
Laumpreys. 126. Lampreys, an Eel-like Sea Fifli.
Pennant, Brit. Zool. III. p. 68.
Laumprons. 127. the Pride. Pennant, Ibid. p. 61.
See Lei. Coll. VI. p. 6. 17. bis 23. Mr. Topham’s
MS. has Murenulas five Lampridulas.
Looches, Loches. 130. 133. the fifh.
Lardes of Swyne. 146. i. e. of Bacon, hence lardid,
147. and Pardons. MS. Ed. 3. 43. from the Fr.
which Cotgrave explains Slices of Lard, i. e. Bacon,
vide ad 68.
Lorer tr. MS. Ed. 55. Laurel tree. Chaucer.
Lyuos. 152. Livers. A. S. lypep.
Led. MS. Ed. 56. carry, lide , Chaucer.
Lenton. 158. Lent.
Lyng. 159. longer. Chaucer has longer and lengir.
v. Lange.
Lopufter, Lopifter. MS. Ed. II. 7. 16. v. Junii
Etymolog.
Luft. as, hym luff. Proem, he likes. Chaucer, v. Led.
Lewys. MS. Ed. 41. Leaves. Lefe, Chaucer, v. Lef.
Lie. Liquor. Chaucer. MS. Ed. 48.
Ley. MS. Ed. 6. lay.
Lele, les. MS. Ed, 14. II. 7, 8. pick. Tlolcafe,m Kent,
is to glean.
M.
Make. 7. MS. Ed. 12.43. I2* to drefs. make forth,
102. to do. MS. Ed. II. 35.
Monchelet.
t «« 3
Monchelet. 16. a difh.
Mylk, Melk. MS. II. 30. Milk of Almonds, 1. 10. 13,
alibi.
Moton. 16. MS. Ed. 1. Mutton. See Lei. Coll. IV.
p. 226. Flemifh. Motoen.
Mawmenee. 20. 193. a difh. v. ad loc. how made,
194. Mamane. Lei. Coll. IV. p. 227. Mamonie. VI.
p. 17. 22. royal, 29. Manmene. MS. Ed. 29, 30.
Mamenge . E. of Devon’s Feaft.
Morterelys. v. Mortrews.
Medle. 20. 50. alibi, to mix, Wiclif. Chaucer.
MelTe. to mefle thedyfshes, 22. meffe forth, 24.
Morre. 38. MS. Ed. 37. II. 26. a difh. v. ad loc.
Mortrews. 45. Mortrews blank, 46. of fifh, 125. Mor-
terelys, MS. Ed. 5. where the recipe is much the
fame. 4 meat made of boiled hens, crummed bread,
‘ yolk of eggs, and fafron, all boiled together,’
Speght ad Chaucer. So called, fays Skinner, who
writes it mortrefs, becaufe the ingredients are all
pounded together in a mortar.
Mofcels. 47. Morfels. Chaucer has Morcills. Mofcels
is not amifs, as MoJJll in Chaucer is the muzle or
mouth.
Mete. 67. A. S. and Chaucer. Meat. Meetis , Proem.
Meats. It means alfo properly, MS. Ed. II. 21.
Chaucer.
Myng. 68. MS. Ed. 30. ming, 76. meng, 127. 158.
MS. Ed. 32. Chaucer, to mix. So mtcng, 192. is to
ftir. Wiclif. v. Mengyng. A. S. mengan.
Morow. at Morow. 72. in the Morning. MS. Ed. 33.
a Morrow, Chaucer, on the Morow. Lei. Coll. IV.
p. 234.
Makke. 74. a difh.
Meel, Mele. 86, 97. Meal. Metis, Meals. Chaucer.
Belg. Meel.
Macrows. 62. Maccharonc. vide ad locum.
Makerel. 106.
2
Mufkles,
C 144 ]
Mufkles, Mofkels. 122. Mufcles. A. S. mupcule.>
Malard, Maulard. 141. meaning, I prefume, both
fexes, as ducks are not otherwife noticed. Holme,
III. p. 77. and Mr. Topham’s MS.
Mylates, whyte. 153. a difh of pork, 155.
Myddell. 170. midle. myddes. 175. the lame.
Mawe. 176. Stomach of a Swine. Chaucer. Junii
Etym*
Moold. 177. Mould.
Maziozame. 191. Marjoram. See the various ortho-
graphies in Junius, v. Majoram.
Male Marrow. 195. qu.
Moyle, v. Ris. v. Fronchemoyle.
Mulberries. 99. 132. v. Morree.
Myce, myfe. MS. Ed. 8. 15. mince.' myed. IT. 19,
'minced, ymyed, 35. for ymyced. myney, II. 3.
myneyd, II. 1.
Mo. MS. Ed. 38. more. Chaucer.
Maner. of omitted. MS. Ed. 45.47,48. II. 2. 28.
Mad, ymad. MS. Ed. II. 9. made.
Mychil. MS. Ed. 48. much. Chaucer, v. moche. Ju-
nius v. mickel.
Myntys. MS. Ed. II. 15. Mint. Myntys , Brit.
N.
A Nod. 1. crads of an OJle , or Kiln; frequent in
Kent, where Hop-ojle is the kiln for drying hops.
* Ood or Ead : the fame that kiln or kill, Somer-
‘ fctfhire, and elfewhere in the wed,’ Ray. So
Brykhojl is a Brick-kiln in Old Parilh-Book of Wye
in Kent, 34 Ii. VIII. ‘ We call ejl or ojl the place in
* the houle, where the fmoke arifeth; and in fome
* manors aujirum or ojlrwn is that, where a fixed
* chimney or flew anciently hath been,’ Ley, in
Hearne’s Cur. Dilc. p. 27. Mannors here means, I
fuppofe,
C >45 ]
fuppofe manor-houfes, as is common in the north*
Hence Haijler , for which fee Northumb. Book,
p. 415. 417. and Chaucer, v. Eftris.
Noumbles. 11. 13. Entrails of any bead:, but con-
fined now to thofe of a deer. I fufpcft a crafis in
the cafe, quafi an Umblc, Angular for what is plural
now, from Lat. Umbilicus. We at this. day both
fay and write Umbles. Nombles , MS. Ed. 12.
where it is Nomblys of the venyfon , as if there were
other Nomblys belide. The Fr. write Nombles.
Non. 68i no. Chaucer. A.S. nan.
Nyme. 114. take, recipe. Sax. niman. Chaucer, ufed
in MS. Ed. throughout. See Junius, v. Nim.
Notys. 144. Wallenotes, 157. So Not, MS. Ed. IT*
30. Chaucer. Belg. Note.
Nyfebek. 173. a difh. quafi, nice for the Bee , or
Month.
Nazt, nozt. MS. Ed. 37* not.
O.
Oynons. 2. 4. 7. Fr. Oignons. Onions.
Orage. 6. Orache.
Other, oother. 13, 14.54.63. MS Ed. fiepe. Chaucer.
Wiclif. A. S. opep. or.
On, oon. 14. 20. alibi, in. as in the Saxon. One MS.
Ed. 58. 11. 2i. Chaucer.
Obleys. 24. a kind of Wafer, v. ad loc.
Onys. MS. Ed. 37. once, ones , Chaucer, v. Atones ,
and ones.
Onoward, onaward. 24. 29. 107. onward, upon ir.
Of. omitted, as powder Gynger, powder Gylofre,
powder Galyngale. abounds, v. Lvtel.
Oot. 26. alibi. Oat. Otyn. MS. Ed. II. Oaten.
Opyn. MS. Ed. 28. open.
Offal 1. 143. Ext a, Giblets.
T
Oyflryn.
[ 146 ]
Oyrtryn. MS. Ed. II. 14. Oyfters.
Of. Proem, by.
Ochepot. v. Hochepot.
Ovene. 1. Oven. A. S. open. Belg. Oven. Ov\n ,
MS. Ed. II. 1 6.
Olyve, de Olyve, Olyf, Dolyf, MS. Ed. Olive.
Ovvyn. MS. Ed. 22. own.
P.
Plurals increafe a fyllable, Almandys, Yolkys, Cranys,
Pecokys, &c. So now in Kent in words ending in
ft. This is Saxon, and fo Chaucer.
Plurals in n, Piiyn, Hennyn, Appelyn, Oyftrin.
Powdo douce. 4. Pref.
Powdo fort. 10, 11. v. Pref.
Pafturnakes. 5. feems to mean Parfnips or Carrots,
from Paftinaca. Pafternak of Raj'ens. 100. of Ap-
ples, 149. means Partes, or Paties.
Perlel. 6. 29. alibi. Perfele MS. Ed. II. 15. Fr. PerftL
Parfley. Parcyle. MS. Ed. 32.
Pyke, pike. 18 76. pick. Chaucer, v. Pik.
Pluk. 76. pluck, pull. A. S. pluccian.
Pellydore. 19. v. ad loc.
Peletour. 104. v. ad 19.
Paaft. MS. Ed. II. 29. Parte.
Potell. 20. Pottle.
Pynes. 20. alibi, v. Pref.
Pecys. 2i. alibi. Pece, 190. Pecis , MS. Ed. 12,
Chaucer. Pieces, Piece. 1.
Pep. 21. 132. MS. Ed. 1 6. has P cpyt. Pip. 140. 143.
MS. Ed. 9. Pepper. A. S. peopop and pipoji-
Papdele. 24. a kind of fauce. probably from P*ipp, a
kind of Panada.
Pife, Pifyn. MS. Ed, 2, Peafe,
Peers.
C 147 ]
Peers. 130. 138. Pers, 167. Perys, MS. Ed. II. 23.
Pears. Pery, a Pear tree, Chaucer.
Poflyner. 30. 160. a Pofnet.
Partruches. 35. 147. Party ches, Contents. Partridges.
Pertcryche. E. of Devon’s Feak.
Panne. 39. 50. a Pan. A. S. Panna.
Payndemayn. 60. 139. where it is pared. Flour. 41.
162. 49. white Bread. Chaucer.
Par. MS. Ed. 19. pare.
Peions. 18. 154. Pigeons. If you take i for j, it an-
fwers to modern pronunciation, and in E. of
Devon’s Feafl it is written Pejonns , and Pyjonns.
Pynnonade. 51. from the Pynes of which it is made.
v. Pynes. Pynade or Pivade. MS. Ed. II. 32.
Pryk. 53. prick.
Peftels. 56. Legs. We now fay the Peftels of a lark.
of ven’fon, Lei. Collett. IV. p. 5. Qu. a corrup-
tion of Pcdejlals.
Payn foindew. 59. fondew. Contents, v. ad loc.
Pefkodde. 65. Hull or Pod of Peafe, ufed kill in the
North, v. Coddis in Wiclif, and Coddes in Junii
Etymolog.
Payn Ragon. 67. a difli. qu.
Payn puff, or puf. 196. Payne puffe. E. of Devon’s
Peak.
Pownas. 68. a colour, qu. v. Preface.
Porpays, Porpeys. 69. 108. faked, 116. roaked, 78.
Porpus or Porpoife. Porpecla , Spelm. Gl. v. Geaf-
pecia, which he corrects Seafpecia. It is furprifing
he did not fee it muk be Grafpecia or Crajpifcis, i. e.
Gros or Craffus Pifcis, any large fiki; a common term
in charters, which allow to religious houfes or others
the produce of the fea on their coaks, See Du Cange
in vocibus. We do not ufe the Porpoife now, but
both thefeand Seals occur in Archb. Nevill’s Peak.
See Rabelais, IV. c. 60. and I conceive that the
Balceiue in Mr. Topham’s MS. means the Porpus.
Perrey. 70. v. ad loc.
T 2
Pefoii.
[ i48 ]
Pefon. 70, 71. Pi/2’, Pifyn. MS. Ed. 2. Peafe. Brit,
Py/en.
Partye, 71. a party e, i. e. fome. MS. Ed. 2. Chaucer.
Porrectes. 76. an herb. v. ad loc,
Purflarye. 76. Purflain.
Pochee. 90, a dilh of poached Eggs, v. Junius, voce
Poach.
Powche. 94. Crop or Stomach of a fifh. Paunchesf
114, 1 15.
Pyke. 1 01, the filh. v. ad loc,
Plavs. 101. op 1 12. Plaife ; the filh. Places , Lei.
Coll VI. p. 6,
Pelettes. 11 . Balls, Pellets. Pelotys. MS. Ed. 1 6.
Paunch, v. Powche.
Penne. 116. a Feather, or Pin, MS. Ed. 28. Wiclif,
V. Pennes.
Pekok. 147. Peacock. Pekokys , MS. Ed. 4. where
fame direction occurs. Pekok. Lei. Coll. IV. p. 227,
pile. 150. to prefs, Chaucer.
Pyner. 155. qu. v. Pref.
Prunes. 164. Junius in v. Prunes and Damyfyns. 167,
Prunes Damy fy ns. 156. 158. Primes , 169. fhould
be corrected Prunes. Prunys, MS. Ed. II. 17,
Pfognes. Lei. Coll. VI. p. 17. Prune Orendge ,
an Orange Plumb, p. 23. Prones, Northumb. Book,
p. 19. -jilant it with Prunes, 167. flick it, Lei.
Coll. VI. p. 5. 16 22. As the trade with Damaf-
cus is mentioned in the Preface, we need not
wonder at finding the Plutnbs here.
Primes, v, Prunes.
Prews of gode pad. 176. qu.
Potews. 177. a difh named from the pots ufed.
Pety puan . 19 5. Petypanel, a marchpayne. Lei, Coll,
VI. p. 6.
Parade hole parade. 195. qu.
Plater. MS. Ed. II. 9. Platter,
puff. v. Payn.
Philik, Proem. Phyfick,
Pome-
f
[ 149 ]
Pomegarnet. 84. Poungarnetts, MS. Ed. 39. Powmis
gernatys. Ibid. 27. Pomgranates, per metathefin.
Penche. MS. Ed. 36.
Partyns. MS. Ed. 38. Parts.
Pommedorry. MS. Ed. 42. Poundorroge, 58. Pomes
endoryd. E. of Devon’s Feaft.
Pommys movies. MS. Ed. II. 3.
Porreyne. MS. Ed, II. 17. Porrey Chapeleyn, 29.
Quare. 5. It feems to mean to quarter, or to fquare,
to cut to pieces however, and may be the fame as
to dyce. 10. 60. Dice at this time were very
fmali : a large parcel of them were found under the
floor of the hall of one of the Temples, about
1764, and were fo minute as to have droptat times
through the chinks or joints of the boards. Therd
were near 100 pair of ivory, fcarcemore than two
thirds as large as our modern ones. The hall was
built in the reign of Elizabeth. To quare is from
the Fr. quarrer ; and quayre or quaire , fubft. in
Chaucer, Skelton, p. 91. 103. is a book or pam-
phlet, from the paper being in the quarto form.
See Annal. Dunftap. p. 215. Ames, Typ. Antiq.
p. 3. 9. lienee our quire of paper. The later
French wrote cahier , cayer, for I prefume this may
be the fame word. Hence, knve hem to dyce> into
fmali fquares, 12. Dyfis , MS. Ed. 15.
Quybibes. 64. Quibibz. MS. Ed. 54. alibi. Cubebs.
Quentlich. 162. kcyntlich, 189. nicely, curioufly.
Chaucer, v. Jgueintlie.
Quayle. 162. perhaps, cool, it feems to mean fail or
mifearry. Lei. Coll. VI. p. 11. link or becu je&ed,
p. 41. See Junius, v. Quail.
Queynchehe. 173. f. queynch. but qu.
[ l5° ]
R.
R. and its vowel are often tranfpofed. v. Bryddes,
brenyng, Crudds, Pomegarnet, &c.
Rapes. 5. Turneps. Lat. Rapa , or Rapum. vide J u-
nium in voce.
Ryfe. 9. 194. Rys, 36. alibi. MS, Ed. 14. Ryys, 192.
the Flower, 37. Rice. Fr. Ris. Belg. Riis.
Roo. 14. Roe, the animal.
Rede. 21. alibi, red. A. S. peat).
Rooft. 30. alibi, rowfted, 175. fubftantive, 53. to
roll. Belg. rooften.
Rether. MS. Ed. 43. a bead: of the horned kind.
Bamme. 33. to fqueeze. but qu.
Rehyns. 65. perhaps, rennyng , i. e. thin, from renne ,
to run. Leland Itin. I. p. 5, 6. alibi. Skelton,
p. 96. 143. alibi, indeed molt of our old authors.
Lei. Coll. IV. p. 287, 288. Chaucer.
Ruayn. v. Chefe.
Rape. 83. a difti with no turneps in it. Qumre if fame
as Rapil, Iiolme 111. p. 7S. Rapy, MS. Ed. 49.
Refmolle. 96. adilh. v. ad loc.
Ryal. 99. ryallejl. Proem, royal. Lei. Coll. IV. p.250.
254. VI. p. 5. bis. 22. Chaucer, v. Rial.
Rote. 100. Root. Rotys , MS. Ed. 32. Chaucer. Ju-
nius, v. Root.
Roo Broth. MS. Ed. 53.
Roche. 103. the Mi. Lei. Coll. VI. p. 6.
Rygh. 105. a filh. perhaps the Ruffe.
Rawnes. 125. Roes of fifh. Lye in Junius. v.Roan.
Reft. MS. Ed. ruftied, of meat. Reftyn, reftyng. N° 5.7.
Ruftinefs. Junius, v. Reftie.
Rafyols 152. a difti. Ranfoles. Holme III. p. 84.
Reyn. MS. Ed. 57. Rain. Chaucer.
Ry is hews. 182. name of adilh. qu.
Rew de Rumfey. MS. Ed. 44.
3
Ryne
[ «s« ]
Kyne hem on a Spyt. 187. run them on a fpit.
Pvofty. MS. Ed. 44. roll.
Ronde. 196. round. French.
Rofee. 52. a difh. v. ad loc.
Refens. 100. Rayfons, 114. Raifins. tifed of Currants,
14. v. ad loc. Reyfons, Reyfins. MS. Ed. II. 23. 42.
Rajfens Pottage, is in the lecond courfe at archp.
Nevill’s Feaft.
S.
Spine, v. Spynee.
Sue forth. 3. et paffim. fue. 6. 21. From this ffiort
way of writing, and perhaps fpeaking, we have
our Sewers, officers of note, and fewingeis , ferving.
Lei. Coll. tV. p.291. unlefs mif-written or mif-
printed for jhewinge.
Slype. 1 1. flip or take off the outer coat. A. S. jiipan.
Skyrwates. 5. 149. Skirrits or Skirwicks.
Savory. 6. Sauay. 30. 63. Sawey. 172.
Self. 13. fame, made of itfelf, as felf-broth, 22. the
owne broth, 122. MS. Ed. 5. 7. Chaucer.
Seth, paffim. MS. Ed. 1,2. Chaucer, to feeth. A. S.
yeoman. Seyt. MS. Ed. 1. to (train. 25. 27.
Smite and fmyte. 16. 21. 6 2. cut, hack. A. S. pmitan.
Sode. v. Yfode.
Storchon. MS. Ed. II. 12. v. Fitz-Stephen. p. 34.
Sum. 20. fumdell, 5 1 . fomdel, 1 7 1 . fome, a little, fome
part. Chaucer has film , and fomdele. A. S. pum.
Sanders. 20. ufed for colouring. MS. Ed. 34. v. Nor-
thumb. Book, p. 415. Sandall wood. The tranfla-
tors of that very modern book the Arabian Nights
Entertainments, frequently have Sanders and Sandal
wood, as a commodity of the Eafl.
Swyne. 146. alibi. Pork or Bacon. MS. Ed. 3. Bacon,
on the contrary, is fometimes ufed for the animal.
Old Plays, II. p. 248. Gloff. ad X Script, in v.
See. MS. Ed. 56. Sea. Chaucer.
Sawge 'iq.Sauge, 160. MS. Ed. 53. Sage. Viggc cn
Sage. E. of Devon’s Feaft. bind.
C ]
Shul. 146. fchul. MS. Ed. 4. Biould, as N° 147*
fchulle, fchallyn. MS. Ed. 3. 7.
Sawfe Madame. 30. qu. Sauce.
Sandale. MS. Ed. 34.
Sawfe Sarzyne. 84. v. ad loc.
Serpell. 140. wild Thyme. Serpyllum.
Sawfe blaticke. 136*
Sawfe noyre. 137. 141*
Sawfe verde. 140.
Sow. 30. to few , fuer e. alfo 175. A. S. ppiad.
Stoppe. 34. 48. to huff.
Swyng. 39. 43. alibi. MS. Ed. 20. 23. alibi, to fliake*
mix. A. S. ppengan.
Sewe. 20. 29. 40. Sowe. 30. 33. alibi. MS. Ed. 38.
Chaucer. Liquor, Broth, Sous. Wiclif. A. S, peap.
v. Lye in 2d alphabet.
Schyms. MS. Ed. 38. Pieces:
Stondyng. 45, 46. 7. Biff, thick.
Smale. 53. alibi, fmall. Lei. Coll. IV. p. 194.
Spynee. 57. v. ad loc.
Straw. 58. Brew. A. S. prpe apian.
Sklyfe. 59. a Slice, or flat Stick for beating any things
Junius, v. Sclife.
Siryppe. 64. v. ad loc.
Styne. 66. perhaps to clofe. v. yftyned. A. S'. try nan.
Stere. 67. 145. to ftir. Chaucer. A. S. prypian.
Sithen. 68. ffithen, 192. then. Chaucer, v. feth and
flthe. A. S. pfSSan. flthtyn, fethe, feth, fyth.MS.
Ed. then.
Salat. 76. a Sallad. Saladis, Sallads. Chaucer. Junius*
v. Salad.
Slete Soppes. 80. flit. A. S. plitran.
Spryng. 84. to fprinkle. Wiclif. v. fprenge. A. S.
ppjienjan.
Samoa. 98. Salmon. So Lei. Coll. VI. p. 16, 17. Fr.
Saumon.
Stepid. 109, no. Beeped. Frifiis , Bippen.
Sex.
[ '53 1
Sex. 1 1 3. 17 6. Six. A. S.
Sool. 1 19. So/ysy 133. Soale, the fifli.
Schyl oyfters. 121. to fhell them. A. S. ycyll, a (hell.
Sle. 126. to kill. Scle , Chaucer, and Jlea. A. S. plean.
Sobre Sawfe. 1 30.
Sowpes. 82. 129. Sops. A. S. pop. dorry. MS. Ed. II. 6.
Spell. 140.. qu.
Stary. MS. Ed. 32. ftir,
Swannes. 143. Pye, 79. Cygnets. Lei. Coll. VI. p. 5.
Sonne. MS. Ed. 56. Sun. Chaucer.
Sarfe, and a Sarfe. 145. a Sieve or Searfe.
Souple. 152. fuppl e./ople, Chaucer; alfo fouple. Fr.
Stewes. 157. 170. Liquor, to flue, 186. a term well
known at this day.
Sars. 158. 164. Error perhaps for Fats. 167. 169.
172.
Sawcyfter. 160. perhaps, a SaulTage. from Fr. Sauctjfe ,
Soler. MS. Ed. 56. a folar or upper floor. Chaucer.
Sawgeat. 161. v. ad loc.
Skymo. 162. a Skimmer.
Sal war. 167. v. Cal war.
Sarcynefs. MS. Ed. 54. v. Sawfe.
Syve, Seve. MS. Ed. II. 17, 18. a Sieve, v. Herfyvc.
Southrenwode. 172. Southernwood.
Sowre. 173. four .fouir, Chaucer.
Stale. 177. Stalk. Handle, ufed now in the North, and
elfewhere ; as a fork-ftale ; qutere a crafts for a fork’s
tail. Hence, Shaft of an Arrow. Lei. Coll. VI.
p. 13. Chaucer. A. S. prele, or prela.
Spot. MS. Ed. 57. Sprinkle.
Sachus. 178. a difh. v. ad loc.
Sachellis. 178. Bags. Satchells.
Spynoches. 180. Spinages. Fr. Efpinars in plural, but
we ufe it in the fingular. leal. Spinacchia.
Sit. 192. adhere, and thereby to burn to it. It ob-
tains this fenfe now in the North, where, after the
potage has acquired a moft difagreeable tafte by it?
U it
[ *54 ]
it is faid to be pot-fitten , which in Kent and elfe-
vvhere is expreffed by being burnt-to.
Sotiltees. Proem. Suttlety. Lei. Coll. VI. p. 5. feq.
See N° 189. There was no grand entertainment
without thefe. Lei. Coll. IV. p. 226, 227. VI. 21.
ieq. made of fugar and wax. p. 31. and when they
were ferved, or brought in, at firjl, they feem to
have been called warners. Lei. Coll. VI. p. 21. 2;.
VI. p. 226, 227. as giving warning of the approach
of dinner. See Notes on Northumb. Book, p. 422,
423. and Mr. Pennant’s Brit. Zool. p. 496. There
are three Joliltes at the E. of Devon’s Feaft:, a flag, a
man, a tree. Quere if now fucceeded by figures
of birds, &c. made in lard, and jelly, or in fugar,
to decorate cakes.
Se'wyng. Proem, following. Leland Coll. IV. p. 293.
Chaucer. Fr. Suivre.
Spete. MS. Ed. 28. Spit, made of hazel, 58. as
Virg. Georg. IT. 396.
States. Proem. Perfons.
Scher. MS. Ed. 25. Ilieer, cut. Chaucer, v. Shere.
Schyveris, MS. Ed. 25. II. 27. Shivers. Chaucer, v.
Slivere.
Schaw. MS. Ed. 43. fhave.
T.
1
Thurgh. 3. alibi, thorough. A. S. ^ujih. thorw. MS.
Ed. II.
Tanfey. 172. Herb, vide Junii Etymol.
Trape, Trap. 152. alibi. Pan, platter, dilh. from Fr.
To gedre. 14. to gydre, 20. to gyder, 39. to gyd,
53. to gider, 59. to gyd, in. to gedf, 145. So
varioufiy is the word together here written. A. S.
roja'Sepe.
Tredure. 15. name of Cawdel. v. ad loc.
To. 30. 17. MS. Ed. 33. 42. too; and fo the Saxon,
lienee to to. 17. v. ad loc. Alfo, Lei. Coll. IV.
1 p. 181.
[ *55 3
p. 1 8 1 . 206. VI. p. 36. To is till , MS. Ed. 26. 34.
/wtf. II. 7. v. Unto.
Thyk. 20. a Verb, to grow thick, as N° 67. thicken
taken paffively. Adjedive, 29.52. thik, 57. tkykke,
85. thike, .Chaucer.
Teyle. 20. to pul! to pieces with the fingers, v. ad Ioc.
et Junius, voce Teafe. Hence teafmg for carding
wool with teafels, a fpecies of thiftleor inftrument.
Talbotes. 23. qu. v. ad loc.
Tat. 30. that, as in Derbylh. who’s tat ? for, who is
that ? Belg. daf.
Thenne. 36 alibi, then. Chaucer. A. S. Marine.
Thanne. 36. MS. Ed. 25. then. A. S. San. than.
MS. Ed. 14.
Teer. 36. Tear. A. S. repan.
To fore. 46. alibi, before. Hence our heretofore,
Wiclif. Chaucer. A. S. ropopan.
Thynne. 49. MS. Ed. 15. thin. A. S. Sinn.
Tarlettes. 50. afterwards Tartletes , redius ; and fo
the Contents. Tortelletti. Holme p. 85. v. Tartee.
Godwin, de Prceful. p.695. renders Streblita \ et
v. Junius, voce Tart.
Thife. 52. alibi, thefe.
Take. 56. taken. Chaucer.
Thridde. 58. 173. alibi. Third, per metathefin.
Chaucer. Thriddendele, 67. Thriddel, 102. 134.
Thredde , MS. Ed. II. 1. v. Junius, voce Thirdendeal.
To done. 68. done. To feems to abound, vide Chaucer,
v. To.
Turnefole. 68. colours pownas. vide ad loc.
Ther. 70. 74. they. Chaucer.
Ton treffis. 76. an herb. I amend it to Ton crejfis ,
and explain it Creffes , being the Saxon tunkeppe,
or runcteppe. See Lye, Did. Sax. Creffes, foas to
mean, one of the Crejfes.
Turbut. 101.
Tried out. 117. drawn out by roafting. See Junius,
v. Try.
U 2 TweydeJ.
C '56 ]
Tweydel. 134. Twey, MS. Ed. 12. Chancer. Iwy
for twice runs now in the North. A. S. tpa, two.
bael, pars, portio.
Talow. 1 59. Mutton Sewct. v. Junii Etyra.
Thyes, Thyys. MS. Ed. 29, 30. i highs.
Tartee. 161, 165. alibi. Tart, de Bry, 166. de Brym-
lent, 1 7. Tartes of Flefh, 168. of Fifh, 170. v.
Tarlettes.
Towh. tough, thick. 173. See Chaucer, v. Tought.
A. S. t:oh.
*
Tharmys. MS. Ed. 16. Rops, Guts.
There. 170. 177 where. Chaucer.
Thowche. MS. Ed. 48. touch.
To. 185. for. He; ce, wherto is wherefore. Chaucer.
Towayl. MS. Ed. II. 21. a Towel.
Thee. 189. thou, as often now in the North.
Temper. MS. Ed. 1. et faspe. to mix.
U.
Uppon. 85. alibi, upon.
TJrchon. 176. Urchin, Erinaceus.
Unto. MS. Ed. 2. until, y. To . Chaucer.
V.
Violet. 6. v. ad loc.
Verjous. 12. 48. viaws. 154. verious. 15. Verjuice,
Fr. Verjus. V. Junium.
Veel. 16. alibi. MS. Ed. 18. Veal.
Vefsll. 29. a diffi.
Vyne Grace. 6 ». a mefs or difli. Grees is the wild.
Swine. Plott, Hift. of Staff, p. 443. Glofi'. to Doug-
las* Virgil, v. Grifis. and to Chaucer, v. Grys.
Thoroton, p. 258. Blount, Tenures, p. 101. Grtffc,
JLck
C 1 57 ]
Lei. Coll. IV. p. 243. Gres. 248. Both pork and
wine enter into the recipe.
Vyande Cypre. 97. from the Ifle of Cyprus.
Vernage. 132. Vernaccia. a fort of Italian white-wine.
In Pref. to Perlin, p. xix. mif-written Vervage.
See Chaucer. It is a l'weet wine in a MS. of
Tho. Aflle efq. p. 2.
Venyfon. 135. often eaten with furmenty, E. of
Devon’s Feafl. in brotbe. Ibid.
Verde Sawfe. 140. it founds Green Sauce, but there is
no forel ; lharp, four Sauce. See Junius, v. Ver-
juice.
Vervayn. 172.
W.
Wele. 1. 28. old pronunciation of well, now vulgarly
ufed in Derbylh. zvel, 3. alibi, wel finale, 6. very
fmall. v. Lei. Coll. IV. p. 218. 220. Hearne, in
Spelm. Life of iElfred. p. 96.
Wyndewe. r. winnow. This pronunciation is flill re-
tained in Derbylhire, and is not amifs, as the opera-
tion is performed by wind. v. omnino, Junius,
v. Winnow.
Wayflhe, waifsh, waifche. 1. 5. 17. to wafh. A. S.
paepcan.
Whane, whan. 6. 23. 41. when. So Sir Tho. Elliot,
v. Britannia. Percy’s Songs, I. 77. MS. Romance of
Sir Degard verf. 134. A. S. hpaenne. wan, wanne.
MS. Ed. 25. 38. when.
Wole. Proem, will. wolt. 68. wouldfl. Chaucer, v.
Wol.
Warly, Warliche. 20. 188. gently, warily. A. S.
pa?pe, wary, prudent. Chaucer, v. Ware. Junius,
v. Warie.
Wafrons. 24. Wafers. Junius, v. Wafer.
With
C *5S ]
With inne. 30. divifim, for within. So with oute , 33.
Welled. 52. v. ad loc. MS. Ed. 23.
Wete. 67. 161. wet, now in the North, and fee
Chaucer. A. S. pasr.
Wry. 72. to dry, or cover. Junius, v. Wrie.
Wyn. MS. Ed. 22. alibi. Wine. v. Wyneger,
Wryng thurgh a Straynour. 8r. 91. thurgh a cloth,
153. almandes with fair water, 124. wryng out the
water. Ibid, wryng parfley up with eggs, 174.
Chaucer, voce wrong, ywrong, and wrang. J unius,
v. Wring.
Womdes, Wombes. 107. quaere the former word ?
perhaps being falfely written, it wasjntended to be
obliterated, but forgotten. M^ombes however means
bellies , as MS. Ed. 13. See Junius, voce Womb .
Wyneger. MS. Ed. 50. Vinegar, v. Wyn.
Wone. 107. a deal ox quantity. Chaucer. It has a con-
trary fenfe though in Junius, v. Whene.
Whete. 1 1 6. Wete. MS. Ed. 1. II. 30. Wheat. A.
S. hpaeCe.
Waltel. 1 18. white Bread . y farced, 159. of it. MS. Ed.
30. II. 18. Gloff. ad X Script, v. Simenellus.
Chaucer; where we are referred to Verflegan V.
but Wajfel is explained there, and not Wafiel ;
however, fee Star. 5 1 Henry III. Hoveden, p. 738.
and Junius’ Etymol.
Wheyze. 150. 17 1. Whey. A. S. hpscz. Serum Laftis.
g often diffolving into y. v. Junium, in Y.
Wynde it to balles. 152. make it into balls, turn it.
Chaucer, v. Wende. Junius, v. Winde.
Wallenotes. 157. Walnuts. See Junius, in voce.
Wofe of Comtrey. 190. v. ad loc. Juice.
Wex. MS. Ed. 25. Wax.
Were. MS. Ed. 57. where.
C 159 3
Y.
Y. is an ufual prefix to adje&ives and participles in
our old authors. It came from the Saxons ; hence
Pymynced, minced; yflyr, flit; &c. I is often fub-
llituted for it. V. GloflT. to Chaucer, and Lye in
Jun. Etym. v. I.
It occurs perpetually for i , as ymynced, yflyt, &c.
and fo in MS. Editoris alfo.
Written z. 7. 18. alibi, ufed for gh, 72. MS. Ed.
33. Chaucer, v. Z. Hence ynouhz, 22. enough.
So MS. Ed. paflim. Quere if z is not meant
in MSS for g or t final.
Dotted, y, after Saxon manner, in MS. Ed. as in
Mr. Elearne’s edition of Pvobt. of Gloucefter.
Ycorve. 100, 101. cut in pieces, icorvin, 133. GloflT.
to Chaucer, v. Icorvin , and Tbrotycorve.
Zelow. 194. yolow. MS. Ed. 30. yellow. A. S. zealupe
and zelep.
Yolkes. 18. i. e. of eggs. Junius, v. Yelk.
Ygrond. v. Gronden.
Yleefshed. iS. cut it into flices. So, lejh it, 65. 67.
leach is to flice, Holme III. p. 78. or it may mean
to lay in the dijh, 74. 81. or diftribute, 85. 117.
Ynouhz. 22. ynowL, 23. 28. ynowh, 65. ynow.
MS. Ed. 32. Enough. Chaucer has inough.
Yfer. 22. 61. id eft ifere> together. Peer, a Companion.
Wiclif, in Peer and Scukynge feer. Chaucer, v. Fere,
and Yfere. Junius, v. Yfere.
Yfette. Proem, put down, written.
Yfkaldid. 29. fcalded.
Yfode. 29. ifode , 90. fodden , 179. boiled. MS. Ed. II.
1 1. Chaucer, all from to feeth.
Yfope. 30. 63. Yfop. MS. Ed. 53. the herb Hyfiop.
Chaucer, v. Hope.
Yforced. v. forced.
Yfafled. 62. qu.
1 Zif,
[ 1 1
Zif, zyf. MS. "Ed. 37. 39. if. alfo give, II. 9. 10.
Yftyned, idyned. 162. 168. to Jiyne, 66. feems to
mean to clofe.
Yteyfed. 20. pulled in pieces, v. ad loc. and v. Tcafe.
Ypanced. 62. perhaps pounced, for which fee Chaucer.
Yfondred. 62. ifoitded, 97. 102 .yfondyt, 102. poured,
mixed, diflolved. v. found. Fr« fouau.
Yholes. 37. perhaps, hollow.
Ypared. 64. pared.
Ytoded, itoded. 77. 82. toafled.
lboiled. 1 14. boiled.
Yeft. 15 1. Junius, v. Yead.
Igrared. 153. grated.
Ybake. 157. baked.
Ymbre. 160. 165. Ember.
Ypocras. how made, 191. Hippocras. wafers ufed with
it. Lei. Coll. IV. p. 330. VI. p. 3, 6. 24.28. 12.
and dry toads, Rabelais IV. c. 59. Joly Ypocras .
Lei. Coll. IV. p. 227. VI. p. 23. Bifhop Godwin
renders it Yinutn aromaticum. It was brought both
at beginning of fplendid entertainments, if Apicius
is to be underdood of it. Lib. I. c. 1. See Lifter,
ad loc. anti in the middle before the fecond courfe ;
Lei. Col!. IV. p. 227. and at the end. It was in ufe
at St. John’s Coll. Cambr. 50 years ago, and brought
in at Chriftmas at the dole of dinner, as anciently
mod ufually it was. It took its name from Hippo -
crates* Jleeve, the bag or drainer, through which it
was.pad'ed. Skinner, v. Claret ; and Chaucer, or as
Junius fuggeds, becaufe drained juxta doElrinam
Hippocratis. The Italians call it hipocrajfo. It
feems not to have differed much from Pitnent , or
tdgment (for which fee Chaucer) a rich fpiccd
wine which was fold by Vintners about 1250. Mr.
Topham’s MS, Hippocras was both white and red.
Rabelais, IV. c. 59. and l find it ufed for fauce to
lampreys. Ibid. c. 60.
There
[ i6i ]
There is the procefs at large for making ypocraffe
in a MS. of my refpeftable Friend Thomas Aftle, efq.
p. 2. which we have thought proper to tranfcribe, as
follows :
* To make Ypocraffe for lords with gynger,
‘ fynamon, and graynes fugour, and turefoll : and
4 for comyn pepull gynger canell, longe peper, and
4 claryffyed hony. Loke ye have feyre pewter
4 bafens to kepe in your pouders and your ypocraffe
* to ren ynne. and to vi bafens ye mufte have vi
4 renners on a perche as ye may here fee. and loke
4 your poudurs and your gynger be redy and well
4 paryd or hit be beton in to poudr. Gynger colom-
4 byne is the beft gynger, mayken and balandyne
4 be not fo good nor holfom. . . . now thou knowift
* the propertees of Ypocras. Your poudurs muff
* be made everyche by themfelfe, and leid in a bled-
4 der in (lore, hange fure your perche with baggs,
4 and that no bagge twoyche other, but bafen
* twoyche bafen. The fyrft bagge of a galon, every
* on of the other a potell. Fyrft do in to a bafen a
4 galon or ij of redwyne, then put in your pouders,
* and do it in to the renners, and fo in to the feconde
4 bagge, then take a pece and affay in And yef hit
4 be eny thyng to ftronge of gynger alay it withe
4 fynamon, and yef it be ftrong of fynamon alay it
4 withe fugour cute. And thus fchall ye make per-
4 fyte Ypocras. And loke your bagges be of boltell
4 clothe, and the mouthes opyn, and let it ren in
4 v or vi bagges on a perche, and under every bagge
4 a clene bafen. The draftes of the fpies is good for
4 fewies. Put your Ypocrafe in to a ftanche weffell,
4 and bynde opon the mouthe a bleddur ftrongly,
4 then ferve forthe waffers and Ypocraffe.’
Y A D D E N-
c
162
A D D E N D *A.
p. i. add at bottom. ‘ vi. 22. where Noah and the
‘ beads are to live on the fame food.’
xiv. after ingeniofa gula ejl, add, ‘ The Italians now
‘ eat many things which we think perfect carrion.
‘ Ray, Trav. p. 362. 406. The French eat frogs
4 and fnails. The Tartars feaft on horfe-flefh, the
‘ Chine Je on dogs, and meer Savages eat every
4 thing. Goldfmith , Hid', of the Earth, &c. II. p. 347,
‘ 348. 395. III. p. 297. IV. p. 112. 121, &c.’
xviii. lin. 1. after ninth Iliad , add, £ And Dr. Shaw
4 writes, p. 301, that even now in the Eafl, the
* greateft prince is not afhamed to fetch a lamb
4 from his herd and kill it, whilft the princefs is
c impatient till fne hath prepared her fire and her
4 kettle to drefs it.’
Ibid. lin. 12. after heretofore add, 4 we have fome
4 good families in England of the name of Cook or
4 Coke. I know not what they may think ; but we
4 may depend upon it, they all originally fprang
4 from real and profeffional cooks ; and they need
t not be afhamed of their extraction, any more
c than the Butlers, Parkers , Spencers , Seed
six. add at bottom, ‘ reflect on the Spanifh Olio or
4 01 la podrida , and the French fricaffee.’
xxv. lin. ult. intended, add, 4 See Ray, Trav. p. 283.
4 407, and Wright's Trav. p. 112.’
4
A D V E R-
C 163 ]
ADVERTISEMENT.
SINCE the foregoing Iheets were printed off, the
following very curious Rolls have happily fallen
into the Editor’s hand, by the favour of John Charles
Brooke, Efq. Somerfet Herald. They are extracted
from a MS. belonging to the family of Nevile of
Chevet, near Wakefield, com. Ebor. and thence
copied, under the direction of the Rev. Richard Kav,
D. D. Prebendary of Durham.
Thefe Rolls are fo intimately connected with our '
fubjedt, as exhibiting the difhes of which our Roll of
Cury teaches the drefling and preparation, that they
muff neceffarily be deemed a proper appendix to it.
They are moreover amufing, if not ufeful, in another
refpedt ; viz. as exhibiting the gradual prices of
provifions, from the dates of our more ancient lifts,
and the time when thefe Rolls were compofed, in
the reign of Henry VIII. For the further llluftra-
tion of this fubjedt, an extradt from the old Account-
Rook of Luton , 19 Hen. VIII. is fuper-added ; where
the prices of things in the South, at the fame period,
Y 2 may
C 164 ]
may be feen. And whoever pleafes to go further
into this matter of prices , may compare them with
the particulars and expence of a dinner at Stationer’s-
Hall, A. D. 1 556. which appeared in the St. James’s
Chronicle of April 22, 1780.
We cannot help thinking that, upon^all accounts,
the additions here prefented to our friends mull needs
prove exceedingly acceptable to them.
ROLLS
[ 1 6S ]
ROLLS of PROVISIONS,
With their Prices, Dishes, &c.
Temp. H. VIII.
THE marriage of my fon-in-law a Gervas Clifton and
my daughter Mary Nevile, the 1 7th day of January,
in the 21ft year of the reigne of our Soveraigne
Lord King Henry the VUIth.
£• s •
Firft, for the apparell of the faid Gervys
Clifton and Mary Nevill, 2.1 yards of
Ruflet Damafk, every yard 8 s b, 7 14 8
Item, 6 yards of White Damafk, every
yard 8s. 48 o
2 Gervas] below Gervys . So unfettled was our orthography,
even in the reign of Henry VIII. So Nevile , and below Nevill.
Mary, third daughter of Sir John Nevil of Chevet, was firft wife of
Sir Gerv. Clifton of Clifton, com.Nott. Knight.
b 8 s.] The fum is £.7. 14 s. but ought to be £. 8. 8 s.
fo that there is fome miftake here. N. B. This tranfcript is given
in our common figures ; but the original, no c'oubt, is in the
Roman,
Item,
Z
[ 166 ]
s.
d.
Item, 1 2 yards of Tawney Camlet,
every
yard 2S. 8d c.
Item, 6 yards of Tawney Velvet,
every
49
4
yard 14 s.
4
4
0
Item, 2 Rolls of Buckrom,
0
6
0
Item, 3 Black Velvet Bonnits for women,
every bonnit 1 73.
5i
0
Item, a Fronflet d of Blue Velvet,
0
7
6
Item, an ounce of Damalk Gold %
0
4
0
Item, 4 Laynes f of Frontlets,
0
2
8
Item, an Eyye s of Pearl,
24
0
Item, 3 pair of Gloves,
0
2
10
Item, 3 yards of Kerfey ; 2 black, 1
white, 0
7
0
Item, Lining for the fame,
0
2
0
Item, 3 Boxes to carry bonnits in.
0
1
0
Item, 3 Paflsh,
0
0
9
Item, a Furr of White Lufants
40
0
Item, 12 Whit Heares *,
12
0
Item, 20 Black Conies,
10
0
c 2 s. 8 d.] This again is wrongly computed. There may be
other miftakes of the fame kind, which is here noted once for all ;
the reader will eafily rectify them himlclf.
d Fronflet.] f. Frontlet, aslin. io.
e Damafk Gold.] Gold of Damafcus, perhaps for powder.
f Laynes.] qu.
8 Eyye-3 f. Egg.
h Palls.J Paftboards.
* Lufants.] qu.
k Heares]. f. Hares.
Item,
o
Item, A pair of Myllen 1 Sieves of white
fattin, o 8
Item, 30 White Lamb Skins, o 4
Item, 6 yards of White Cotton, o 3
Item, 2 yards and § black fattin, o 14
Item, 2 Girdles, o 5
Item, 2 ells of White Ribon, for tippets, o 1
Item, an ell of Blue Sattin, o 6
Item, a Wedding Ring of Gold, o 12
Item, a Millen Bonnir, dreffed with Agletts, o 1 1
Item, a yard of right White Sattin, o 12
Item, a yard of White Sattin of Bridge"1, o 2
The Expence of the Dinner, at the mar-
riage of laid Gervys Clifton and Mary
Neviie. Imprimis,
Three Hoglheads of Wine, 1 white, 1 red.
1 claret, 5 3
Item, 2 Oxen, 3 o
Item, 2 Brawns n, 10
Item, 2 Swans0, every Swan 29, o 12
o
0
9
4
1
8
4
o
o
4
o
o
o
o
• Myllen], Milan , city of Lombard)', whence our millaner , now
milliner , written below millen.
m Bridge], Brugge, or Bruges, in Flanders.
n Brawns], The Boar is now called a Brawn in the North,
vid. p. 126.
0 z Swans], f. 6 Swans.
Z 2 Item,
[ i68 ]
£■
s.
d.
Item,
9 Cranes?, every Crane 3 s. 46.
1
10
0
Item,
16 Heron fewsq, every one 12 d.
0
16
0
Item,
10 Bitterns, each i4d.
0
1 1
8
Item,
60 couple of Conies, every conple 5 d.
25
0
Item,
as much Wild-fowl, and the charge
of the fame, as coft
3
6
8
Item,
16 Capons of Greafe1-,
0
16
0
Item,
30 other Capons,
0
0
Item,
10 Pigs, every one 5d.
0
4
2
Item,
6 Calves,
0
16
0
Item,
1 other Calf,
0
3
0
Item,
7 Lambs,
0
10
0
Item,
6 Withers % every Wither 2s. 4d.
0
M
0
Item,
8 Quarters of Barley 11 Malt, every
quarter 14 s.
5
10
0
Item,
3 Quarters of Wheat, every quar-
ter
18 s.
54
0
Item,
4 dozen of Chickens,
0
6
0
Befides Batter, Eggs, Verjuice, and Vine-
gar.
p Cranes], v. p, 67.
1 Heron fews]. In one word, rather. Seep. 139.
r of Greafe.] I prefume fatted.
• Withers]. Weathers.
* Barley malt]. So diiVmguifhed, becaufe wheat, and oats were at
this time fometimea malted. See below, p. 172.
In
£• s. d.
[ 169 3
In Spices as followeth.
Two Loaves of Sugar", weighing 16 lb.
12 oz. at 7<L per lb. 099
Jtem, 6 pound of Pepper, every pound 22d. on o
Item, 1 pound of Ginger, 024
Item, 12 pound of Currants, every pound 3fd. o 3 6
Item, 12 lb. of Proynesx, every pound 2d. o 2 o
Item, 2 lb. of Marmalet,
O
2
1
Item, 2 spoils of Sturgeon,
O
I 2
4
Item, a Barrel for the fame.
O
O
6
Item, 12 lb. of Dates, every lb. 4d.
O
4
0
Item. 12 lb. of Great P^aifons z.
O
2
0
Item, 1 lb. of Cloves and Mace,
O
8
0
Item, 1 quarter of Saffron,
O
4
0
Item, 1 lb. of Tornfelf1,
O
4
0
Item, 1 lb, of Ifing-glafs,
O
4
0
Item, 1 lb. of Bifkitts,
O
1
0
Item, 1 lb. of Carraway Seeds,
O
1
0
Item, 2 lb. of Cumfitts,
O
2
0
Item, 2 lb. of Torts b of Portugal,
O
2
0
u Loaves of Sugar] . So that they had now a
method of refining
it, v. p. xxvi.
* Proynesj. Prunes, v. p.148.
y Polls]. Mifread, perhaps, tor Joils, i. e. Jowls.
z Great Raifons,] v. p. 38.
* Tornfelf]. Turnfole, v. p. 38.
1 Torts], qu.
Item,
C J7° ]
Item, 4 lb. of Liquorice and Annifeeds,
/•
0
s.
1
d.
0
Item, 3 lb. of Green Ginger,
0
4
0
Item, 3 lb. of Suckets c.
0
4
0
Item, 3 lb. of Orange Buds, 4s.
0
5
4
Item, 4 lb. of Oranges in Syrup,
0
5
4
Totall £. 6 1 8 8
c Sockets]. Thefe, it feems, were fold ready prepared in the
■ fraps. See the following Rolls,
Sir
[ 17I ]
Sir John Nevile, *1 The marriage of my Son-in-law,
of Chete, Knight. J Roger Rockley a, and my daugh-
ter Elizabeth Nevile, the 14th
of January, in the 17th year
of the reigne of our Soveraigne
Lord King Henry the VIHth,
Firft, for the expence of their Apparel,
22 yards of Ruffet Sattin, at 8 s. per
yard.
Item, z Mantilles of Skins, for his gown.
Item, 2 yards and \ of black velvet, for
his gown,
Item, 9 yards of Black Sattin, for his
s.
8 16
48
o 30
d.
o
o
Jacket and Doublet, at 8 s. the yard.
Item, 7 yards of Black Sattin, for her Ker-
3
12
0
till, at 8 s. per yard.
5*
0
Item, a Roll of Buckrom,
0
2
8
Item, a Bonnit of Black Velvet,
0
*5
0
Item, a Frontlet for the fame Bonnit,
0
12
0
Item, for her Smock,
0
5
0
Item, for a pair of perfumed Gloves,
0
3
4
Item, for a pair of other Gloves,
0
0
4
3 Rockley], Elizabeth eldcft daughter of Sir John Nevile, mar-
• o 7 •
of Rockley, in the parifti of W01 thorough, Knight.
Second
[ *7* ]
St dt
Second Day.
Item, for 22 yards of Tawney Camlet, at
as. 4d. per yard, 51 4
Item, 3 yards of Black Sattin, for lining
her gown, at 8 s per yard, 24 o
Item, 2 yards of Black Velvet, for her
gown, 30 o
Item, a Roll of Buckrom, for her Gown, 028
Item, 7 yards of Yellow Sattin Bridge b, at
2 s. 4d. per yard, 26 4
Item, for a pair of Hofe, 024
Item, for a pair Shoes, 014
Sum £.27 8 o
Item, for Dinner, and the Expence of the
faid Marriage of Roger Rockley, and
the faid Elizabeth Nevile.
Imprimis, eight quarters of Barley-malt,
at ros. per quarter, 400
Item, 3 quarters and f of Wheat, at 14 s. 4d.
per quarter, 56 8
Item, a Hoglheads of Wine, at 40s. 400
Item, 1 Hoglhead oRRed Wine, at o 40 o
Sum Total ^.39 8 o
* Bridge], See above, p. 167, note1".
For
[ '73 ]
For the Firft Courfe at Dinner.
Imprimis, Brawn with. Mufterd, fervcd alone with
Mai in fey.
Item, Frumeryc to Pottage.
Item, a Roe roafted for Standertd.
Item, Peacocks, 2 of a Difh.
Item, Swans 2 of a Difh.
Item, a great Pike in a Difh.
Item, Conies roafted 4 of a Difh.
Item, Venifon roafted.
Item, Capon of Greafe, 3 of a Difh.
Item, Mallards e, 4 of Difli.
Item, Teals, 7 of a Difli.
Item, Pves bakenf, with Rabbits in them.
Item, Baken Orange.
Item, a Flampett s.
Item, Stoke Fritters h.
Item, Dulcets1, ten of Difh.
Item, a Tart.
c Frumety], v. p. 135.
d Srandert]. A large or {landing difh. See p. 174. 1. 3,
e Mallards], v. p. 144.
f Baken]. baked.
£ Flampett], f. Flaunpett, orFlaumpeyn, v. p. 136.
h Stoke Fritters]. Baked on a hot-iron, ufecf {till by the Brewers,
called a Itoker.
* Dulcets], qu.
A a
Second
[ *74 ]
Second Courfe.
Firft, Marterns k to Pottage.
Item for a Standert, Cranes 2 of a dilh.
Item, Young Lamb, whole roafted.
Item, Great Frelh Sammon Gollis L
Item, Heron Sues, 3 of a dilh.
Item, Bitterns, 3 of a dilb.
Item, Pheafants, 4 of a dilh.
Item, a Great Sturgeon Poil.
Item, Partridges, 8 of a dilh.
Item, Plover, 8 of a dilh.
Item, Stints m, 8 of a dilh.
Item, Curlews", 3 of a dilh.
Item, a whole Roe, baleen.
Item, Venifon baleen, red and fallow 0.
Item, a Tart.
Item, a March p Payne.
Item, Gingerbread,
Item, Apples and Cheefe ferapea with Sugar and Sage.
k Marterns]. qu. it is written Martens, below.
1 Gollis]. f. Jowls.
m Stints], The Srint, or Purre, is one of the Sandpipers. Pen-
nant, Brit. Zool, II. 374.
n Curlews]. See above, p. 130. and below. CurlewKnaves, alfo
below.
0 Fallow.] If I remember right, Dr. Goldfmith fays, Fallow-
deer were brought to us by King James I. but fee again below, more
than once.
p March Payne]. A kind of Cake, very common long after this
time, v. below.
For
t >75 ]
For Night.
Firft a Play, and ftraight after the play a Mafic, and
when theMafk was done then the Banckett'i, which
was no diflies, and all of meat ; and then all the
Gentilmen and Ladys danced ; and this continued
from the Sunday to the Saturday afternoon.
The Expence in the Week for Flefh and Fifh for the
fame marriage.
£•
s.
d.
Imprimis, 2 Oxen,
3
0
0
Item, 2 Brawns,
22
0
Item, 2 Roes ios. and forfervantsgoing, 5s.
0
i5
0
Item, in Swans,
0
15
0
Item, in Cranes 9,
3°
0
Item, in Peacocks 12,
0
16
0
Item, in Great Pike, for flelh dinner, 6,
30
0
Item, in Conies, 21 dozen,
5
5
0
Item, in Venifon, Red Deer Plinds 3, and
fetching them,
0
10
0
Item, Fallow Deer Does 12,
—
—
—
Item, Capons of Greafe 72,
3
12
0
Item, Mallards and Teal, 30 dozen,
3
1 1
8
Item, Lamb 3,
0
4
0
Item, Heron Sues, 2 doz.
24
0
’ Banckett], Banquet.
*
A a 2
Item,
[ 1 76 ]
£•
s.
a.
Item,
Shovelords r, 2 cloz.
24
0
Item,
in Bytters * 12,
16
0
Item,
in Pheafants 18,
24
0
Item,
in Partridges 40,
0
6
8
Item,
in Curlews 18,
24
0
Item,
in Plover, 3 dozen,
0
5
0
Item,
in Stints, 5 doz.
0
9
0
Item,
in Sturgeon, 1 Goyle %
0
5
0
Item,
1 Seal u,
0
l3
4
Item,
1 Porpofe %
0
£ •
l3
4
For Frydays and Saturdays*
Firffc, Leich Brayne y.
Item, Frometye Pottage.
r Shovelords], Shovelers, a fpecies of the Wild Duck. Shove-
lards, below.
s Bytters]. Bitterns, above; but it is often written without », as
below.
1 Goyle]. Jowl, v. above, p.174. 1. £.
" Seal]. One of thofe things not eaten now ; but fee p. 147
above, and below, p. 1 80. 1. 6.
* Porpofe]. v. p, ,147, above.
y Leich Brayne]. v. p. 141, above, but qti. as to Brayne.
Item,
1
C *7 7 ]
% %
Item, Whole Ling and Huberdyne z.
Item, Great Goils a of Salt Sammon.
Item, Great Salt Eels.
Item, Great Salt Sturgeon Goils.
Item, Frelh Ling.
Item, Frefli Turbut.
Item, Great Pike b.
Itdm, Great Goils of Frefli Sammon.
Item, Great Ruds c.
Item, Baken Turbuts.
Item, Tarts of 3 feveral meats d.
Second Courfe.
Firft, Martens to Pottage.
Item, a Great Frefli Sturgeon Goil.
Item, Frefh Eel roafted.
Item, Great Brett.
Item, Sammon Chines broil’d.
Item, Roafted Eels.
Item, Roafted Lampreys.
Item, R.oafted Lamprons e.
Item, Great Burbutts f.
z Huberdyne]. mifwritten for Haberdine, i. e. from Aberdeen ;
written below Heberdine.
a Goils]. v. above, p. 174. 1. 5.
b Pyke]. v. above, p. 50. and below, often.
c Ruds]. qu. Roaches, v. below.
d meats]. Viands, but not Flefhmeats.
e Lamprons]. v. p. 142, above.
i Burbatts]. qu. Turbuts.
Item,
[ 178 ]
Item, Sammon baken.
Item. Frefli Eel baken.
Item, Frefli Lampreys, baken.
Item, Clear Jilly
Item, Gingerbread.
Waiters at the faid Marriage.
Storrers, Carver.
Mr. Henry Nevile, Sewer*
Mr. Thomas Drax, Cupbearer.
Mr. George Paflilew, for the Sewer-board end.
John Merys, )MarfhalIs.
John Mitchill, J
Robert Smallpage, for the Cupboard.
William Page, for the Celler.
William Barker, for the Ewer.
Robett Sike the Younger, and
John Hiperon, for Butterye.
To wait in the Parlour.
Richard Thornton.
Edmund North.
Robert Sike the Elder.
William Longley.
Robert Live.
William Cook.
Sir John Burton, Steward.
My brother Stapleton’s fervant.
My fon Rockley’s fervant to ferve in the ftate.
8 Jilly]. jelly.
The
t ’79 ]
The Charges of Sir John Nevile, of Chete, Knight,
being Sheriff of Yorkfhire in the 19th year of the
reigne of King Henry VIII.
Lent Affizes.
£•
8
s,
o
6
4
25
4
Imprimis, in Wheat 8 quarters.
Item, in Malt, 1 1 quarters, 7
Item, in Beans, 4 quarters, 3
Item, in Hay, 6 loads,
Item, in Litter, 2 loads, o
Item, part of the Judge’s Horfes in the inn, o 13
Item, 5 hogflieads of Wine, 3 claret,
1 white, 1 red,
Item, Salt Fifh, 7 6 couple,
Item, 2 barrells Herrings,
Item, 2 Barrells Salmon,
Item, 12 feams a of Sea Fifh,
Item, in Great Pike and Pickering, 6 fcore
and 8,
Item, 12 Great Pike from Ramfay,
Item, in Pickerings from Holdefs 1111 xx,
Item, Received of Ryther 20 great Breams
Item, Received of faid Ryther, 1 2 great
Tenches, o 16 o
10 16
3 16
25
3 1
6 4
8 o
2 o
3 0
20
L
o
8
o
o
o
4
4
4
6
o
o
o
o
o
o
a Teams], quarter, much ufcd in Kent, v. infra,
i Item,
I
[ 18° ]
jC* St
Item, Received of faid Ryther 1 2 great Eels
and 106 Touling b Eels, and 200 lb. of
Brewit c Eels', and 20 great Ruds, 40
Item, in great Frefh Sammon, 28 3 16
Item, a Barrell of Sturgeon, 46
Item, a Firkin of Seal, o 16
Item, a little barrell of Syrope d, 06
Item, 2 barrells of all manner of Spices, 4 10
Item, 1 bag of Ifinglafs, o 3
Item, a little barrell of Oranges, o 4
Item, 24 gallons of Malmfey, o 16
Item, 2 little barrells of Green Ginger and
Sucketts, o 3
Item, 3 Bretts, , 012
Item, in Vinegar, 13 gallon, t quart o 6
Item, 8 large Table Cloths of 8 yards in
length, 7 of them 12 d per yard, and
one i6d, 3 6
Item, 6 doz. Manchetts e, * 06
Item, 6 gallons Vergisf, • o 4
Item, in Mayne Bread E, 00
d.
o
8
8
8
8
o
o
o
\
o
o
o
8
\
8
o
8
8
b Touling Eels], qu. fee below.
c Brewit Eels], i. c. for B rewet; for which fee above, p.127.
alfo here, below.
Syrope]. v. p. 36. above.
c Manchetts] . a fpecies of Bread, fee below.
f Vergis], Verjuice.
s Mayne Bread], Pain du main, v. p. 147. above.
Item
)
[ •«. ]
f*
■s.
d.
Item, bread bought for March Payne,
0
0
8
Item, for Sugar and Almonds, befides the
2 barrels,
0
11
0
Item, for- Salt
0
6
0
Item, for 5 gallons of Muftard,
0
2
6
Item, a Draught of Filh, 2 great Pikes
and 200 Breams,
0
26
8
Item, 3 gallons of Honey,
0
3
9
Item, 6 Horfe-loads of Charcoal,
0
2
8
Item, 3 Load of Talwood h and Bavings,
0
3
4
Item, 4 Streyners,
0
1
0
Item, for Graines
0
0
4
Item, 20 doz. of Cups,
0
0
8
Item, 6 Flafkits and 1 Maund k.
0
3
4
Item, 1 doz~ Earthen Potts,
0
0
6
Item, 2 Staff Torches,
0
- 4
0
Item, for Yearbes 5 days,
0
1
8
Item, for Waferans, 5 days m.
0
1
8
Item, for Onions,
0
1
0
h Talwood and Bavings]. Chord-wood, and Bavins. See Dr.
Birch’s Life of Prince Henry : Wetwood and Bevins occur below,
p. 184.
* Grains], qu.
k Maund]. a large Balket, now ufed for Apples, &c.
1 Yearbes]. yerbs are often pronounced fo now ; whence Toby
Greaje , for Herb of Grace.
01 5 days], qu. perhaps gathering, or fetching them,
Bb
Item,
[ i8a ]
Item, 2 Gallipots,
0 •
s.
0
^ CO
Item, for Yeaft, 5 days,
0
1
8
Item, 20 doz. borrowed Veffels,
0
5
1
Item, for Carriage of Wheat, Malt, Wine,
and Wood, from the Water-fide,
0
0
Item, for Parker the Cook, and other Cooks
and Water-bearers,
4
10
0
Item, 6 doz. of Trenchers,
0
0
4
Firfl, for making a Cupboard,
0
1
4
* Waferans}. v. above, p. i^7»
The
[ ]
The Charge of the faid Sir John Nevile of Chete at
Lammas Afiizes, in the 20th Year of the Reign of
King Henry the VIHth.
£•
s.
d.
Imprimis, in Wheat, 9 quarters,
12
0
0
Item, in Malt, 12 quarters,
10
0
0
Item, 5 Oxen,
6
13
4
Item, 24 Weathers,
3
4
0
Item, 6 Calves,
20
0
Item, 60 Capons of Greafe,
•
25
0
Item, other Capons,
3
14
0
Item, 24 Pigs,
0
T4
0
Item, 3 hogfheads of Wine,
8
1 1
8
Item, 22 Swans,
5
10
0
Item, 1 1 Cranes,
4
0
0
Item, 30 Heronfevvs,
30
0
Item, 12 Shovelards,
12
0
Item, 10 Bitters,
13
4
Item, 80 Partridges,
26
8
Item, 12 Pheafants,
20
0
Item, 20 Curlews,
2 6
8
Item, Curlew Knaves 32,
32
0
Item, 6 doz. Plovers,
0
1 2
0
Item, 30 doz. Pidgeons,
0
7
6
Item, Mallards, Teal, and other Wild Fowl,
42
0
Item, 2 Bafkets of all manner of Spice,
5
0
0
B b 2
Item,
[ *84 ]
Item, in Malmfey, 24 Gallons,.
l' s-
32
d.
0
Item, in Bucks,
O
l
O
*-*
0
Item, in Stags,
—
—
Fryday and Saturday.
Firft, 3 couple of great Ling,
12
0
Item, 40 couple of Heberdine,
40
0
Item, S,alt Sammon,
, 20
0
Item, Frefh Sammon and Great,
3 6
8
Item, 6 great Pike,
I 2
0
Item, 80 Pickerings,
4 0
0
Item, 300 great Breams,
*5 0
0
Item, 40 Tenches,
26
8
Item, 80 Touling Eels and Brevet Eels,
and 15 Buds,
32
0
Item, a Firkin of Sturgeon,
16
0
Item, in Frefh Seals,
13
4
Item, 8 feame of Frelh Fifh,
4 0
0
Item, 2 Bretts,
8
0
Item, a barrell of Green Ginger and Suc-
ketts.
4
0
Item, 14 gallon of Vinegar,
7
7§
Item, 6 horfe-loads of Charcoal,
2
4
Item, 40 load of Wetwood and Bevins,
53
4
Item, for Salt,
5
2
Item, 6 doz. of Manchetts,
6
0
Item, Gingerbread for March Payne,
0
8
Item, 5 gallon of Muftard,
2
6
Item,
[ i85 ]
jC‘
$ z
3 9
Item, for loan of 6 doz. veflels.
Item, 3 gallons of Honey,
Item, for the cofts of Cooks and Water-
bearers, 400
Item, for the Judges and Clerks of the
Affize, for their Horfe-meat in the Inn,
and for their Houfekeeper’s meat, and
the Clerk of the Aflize Fee, 1000
Item, for my Livery Coats, embroidered, 50 o o
Item, for my Horfes Provender, Hay,
Litter, and Grafs, at both the Affizes, 613 4
l.
In
C 186 ]
In a vellum MS. Account-Book of the Gild of the
Holy Trinity at Luton, com. Bedford, from
19 Hen. VIII. to the beginning of Ed. VI. there
are the expences of their Anniverfary Feafts, from
year to year, exhibiting the feveral Provifions,
with their prices. The feaft of 19 Hen. VIII. is
hereunder inferred ; from whence fome judgement
may be formed of the reft.
5 quarters, 6 bulhels of Wheat,
3 bulhels Wheat Flower,
6 quarters malte,
72 Barrels Beer,
Brewing 6 quarters Malte,
Bakyng,
82 Geys,
47 Pyggs,
64 Capons,
74 Chekyns,
84 P^ibetts, and Carriage,
0 12 10
040
016
1 07
I 3 10
1 9 8f
082
o 10 8
50 2
0511
29 o
Beyf,
4 quarters,
a Lyfte,
a Shodour 8c Cromys,
o on
100
o o S
Moton
£. s . t.
[ l87 3
Moton h Welle a.
i quarter.
0
0
8
2 leggs of Welle & 2 Shodours,
0
1
0
A Marebone & Suet, & 3 Calwisfere,
0
0
4
j quarter of Moton, and 6 Calwisfere,
t * * •
0
0
9
-2o Lamys,
1
5
10
DreiTyng of Lamys,
0
0
6
Wine, 2 galons, a potell, &a pynte,
0
1
9
Wenegar 3 potellis,
0
1
0
Wargb 1 galon.
0
0
2
Spyce,
3 lb Pepur & half,
0
6
1 1
4 oz. of Clovis & Mace, & quartron.
0
3
4
1 1 lb. of Sugur & half.
0
7
0
| lb. of Sinamon,
0
3
4
12 lb. of gret Refons,
0
1
0
6 lb. of fmale Refons,
0
1
4
\ lb. of Gynger,
0
1
10
| lb. of Sandurs,
0
0
8
1 lb. of Lycoras,
0
0
6
4 lb. of Prunys,
0
0
8
1 lb. of Comfetrs,
0
0
8
\ lb. of Turnefell,
0
0
8
1 lb. of Grenys,
0
1
9
1 lb. of Anefleds,
0
0
5
3 Veal, now in the South pronounced with W.
b Verjuice,
2 lb.
NH
[ i88 ]
£•
s.
d.
z lb. of Almonds,
0
0
5
z oz. of Safron and a quartron,
0
2
9
2 lb. of Dats,
0
O
8
Eggs 6oo,
0
6
0
Butter,
0
2
7
Mylke 19 galons.
0
I
7
8 galons and 2 gal. of Crem,
0
I
3.
Hone 2 galons.
0
3
0
Sake | bolhell.
0
O'
8
Fylhe,
Frefche, and the careeg from London,
0
0
8
A frefche Samon,
0
2
8
Sake Fyfche for the Coks,
0
1
0
Rydyng for Trouts
0
0
8
Mynflrels,
0
1 6
0
Butlers,
0
1
•6
Cokys,
\
0
4
FINIS.
C
mil
ml IH^SPik^
% iJar '
m \w.f-
U i ' f wr ' //
1 /re/
\ \ 'all*
1
//
' fjjll
Iff. V •-:■< ^
\i/i
;A ‘ m
§/. .4SJ®rW^L
i miwallffl
^ iU/ . aNvJ }M r m
\|| Uiu/.' /
ja
' //laSS
te/tjV | m If.l | \
M&fflSBSSLx l/M
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